Cheese Thyme Wrapped Mushrooms Recipes

Steps:

• Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
• Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
• Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Steps:

• Heat oven 200 C, place a baking sheet in to heat.
• Slice goats cheese into 4 equal pieces, leaving the rind on.
• Turn the mushrooms cut side up.
• Sit a piece of cheese in the middle of each mushroom.
• Top with some thyme leave and season to taste.
• Cut pastry into 4 strips lengthways.
• Wrap each mushroom in a strip of pastry so that the ends of the pastry are under the mushroom.
• Make slashes on top of the pastry with the tip of a sharp knife.
• Brush exposed sides of mushroom with oil.
• Place them on hot baking sheet, cook 15 - 20 minutes til pastry is golden and cheese oozing and mushroom is tender.

Steps:

• heat oven to 220C and put a baking sheet in to heat.
• slice goats cheese into four pieces and leave rind on (tip - heat the knife in hot water to make slicing easier)
• remove the stem from the mushrooms and clean up if needed. Put a circle of cheese in each mushroom. top with a sprinkling of thyme and season if desired.
• Cut pastry into 4 strips lengthways. Wrap each mushroom in a strip of pastry so the ends are underneath. Make slashes on the top of each pastry with a knife but donr go all the way through and brush the exposed mushroom with the oil.
• bake on the hot sheet for 15 mins until pastry is golden and cheese is oozy and delicious.