Mushroom Stuffed Brie En Croute Recipes

Steps:

• In a 9- to 10-inch heavy skillet, cook onion in butter over moderate heat, stirring, until softened.
• Add mushrooms, sherry, nutmeg, and salt and pepper, to taste, and saute over moderately high heat, stirring, until the liquid that the mushrooms give off is evaporated.
• Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie.
• Cut out a mushroom shape from scraps for decoration, or use any cookie cutter shape.
• Horizontally halve Brie.
• Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan.
• Center the bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top.
• Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie.
• In a small bowl, lightly beat egg and brush onto border.
• Top Brie with pastry round, pressing edges of dough together gently but firmly to seal.
• Brush the top of pastry with some egg and arrange pastry mushroom on it.
• Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising).
• With back of a sharp small knife, gently score side of pastry with vertical marks, being careful not to cut through dough.
• Chill Brie, uncovered, 30 minutes.
• Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425 degrees F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes.
• Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with French baguettes or crackers.

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.

Steps:

• Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
• Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425°F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with bread or crackers.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
• In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
• Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
• Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

Steps:

• Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
• Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
• Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350ºF.
• Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
• In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
• In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
• Bake for 10 minutes or until mushrooms are tender and cheese is melted.

Steps:

• Preheat oven to 350°F (180°C).
• Brush both sides of the bread with the melted butter.
• Cut each slice in half vertically, then each half into 3 horizontally.
• Bake on a baking sheet for 5-10 minutes, till golden and crisp.
• Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft.
• Add the mushrooms and cook over medium heat for 5 minutes.
• Season with salt and pepper.
• Pour sherry into pan.
• Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens.
• Remove from heat and stir in the herbs.
• Allow to cool.
• Spread the mushroom mixture onto each croute (bread) and sprinkle with the parmesan.
• Place on a baking tray and bake for 5 minutes, or until heated through.
• Serve sprinkled with fresh herbs if desired.