Entertaining during the holidays brings out some old favorite recipes and one of mine is Baked Brie. Our extern student, Pia, was eager to give her spin on an old classic. After some discussion, caramelized shallot with garlic, mushroom and thyme were to be the flavour builders and puff pastry was chosen to wrap it all up.
Mushroom Brie Puff Pastry
Serves 8
Prep time: 30 minutes
Total time: 1 hour
1 tsp Compliments Pure Olive Oil
1/3 cup shallots, finely chopped
2 cloves minced garlic
1 cup mushrooms, finely chopped
1 (350g) pkg Compliments Double Cream Brie
1 pkg of ready puff pastry
1 egg
- Pre-heat oven to 400°F
- Sauté shallots over low-medium heat in olive oil, until it reaches a light brown colour. Add garlic, and allow to cook before adding the mushrooms. Continue cooking until most of the moisture has evaporated. Set aside to cool.
- On a floured board, roll out the puff pastry into a 30 cm by 40 cm square. Spread mushroom mixture on top of brie. Wrap with puff pastry by cutting a circle big enough to cover the bottom and the sides, overlapping a bit on top of the brie. Cut a pastry circle to cover the top of the brie.
- Beat one egg to brush on the sides and the pastry that overlaps the top of the brie, place the circle of pastry on top and egg wash it as well. Bake for about 15-20 minutes or until golden brown. Let it rest for 5 min before cutting into it.
It is important to let it rest because if you cut it too soon, the cheese will flow out like molten lava! I advise you to serve it on a platter or plate that is larger than the brie and has a lip, just in case. Enjoy!
Regards,
Chef Ian
