Brie And Merlot Mushrooms Bites Food

BRIE & MUSHROOMS EN CROUTE

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.

MUSHROOM AND BRIE SOUP

Steps:

• Combine all of the seasoning ingredients in a small bowl.
• Melt the butter in soup pot over medium-low heat. Add the onions and garlic and cook until soft. Stir in the sliced mushrooms and saute until the mushrooms are soft and reduced in size. Add the Chaps seasoning blend and stir. Deglaze the pot with 1 cup red wine and let it come to a boil. Add the chicken stock, heavy cream, and half-and-half. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cool slightly before adding it to a blender.
• Carefully pour the mushroom mixture into a blender. Blend until the mushrooms are all consistently chopped into small pieces. Add the mixture to the soup pot and bring it up to a simmer. Slowly stir in the cheeses while mixing with a whip or whisk. Season with salt and pepper, to taste, if needed. Ladle the soup into bowls and enjoy!

CRISPY BRIE-STUFFED MUSHROOMS

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.