Mushroom Stuffed Brie En Croute
Ingredients:
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1 tbsp (15 mL) butter or margarine
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1 cup (125 mL) finely chopped fresh mushrooms
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1/2 cup (125 mL) chopped onion
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1 tbsp (15 mL) all purpose flour
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1/4 tsp (1 mL) dried thyme
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1 tbsp (15 mL) dry sherry
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( ) salt and freshly ground pepper
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( ) 1/2 package (397 g) frozen puff pastry, thawed
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( ) 1 package (125 g) Brie cheese, cut in half horizontally
Preparation:
In a small fry pan over medium-high heat, melt butter. Cook mushrooms and onions in butter, stirring occasionally, until liquid evaporates and mushrooms are tender, about 10 minutes. Stir in flour, thyme, sherry and salt and pepper to taste. Cook, stirring constantly, until slightly thickened, 1-2 minutes. Remove from heat. Cool.
On lightly floured surface, roll pastry sheet to 1/8 inch (.25 cm) thickness. Place bottom half of Brie on pastry. Spread half of cooled mushroom mixture over cheese. Top with second half of Brie. Spread remaining half of mushroom mixture on top of cheese. Gently pull pastry over mushroom mixture to cover. Pinch pastry to close. Twist slightly to form seal. Place on baking sheet. Bake at 425 F (220 C) 15-20 minutes or until puffed and golden brown. Serve hot with assorted crackers.
Courtesy of Manitoba Mushroom Growers Association
www.manitobamushrooms.ca