Savory Mushroom Brie En Croûte Food

SAVORY BRIE-EN-CROUTE

Steps:

• Preheat oven to 400°F
• In a small bowl, mix together the walnuts, 1 1/2 tbsp of butter, rosemary and cayenne; set aside.
• Unfold the pie crust on a greased baking sheet and spoon the walnut mixture into the center of the dough.
• Spread into a 5" circle.
• Place the brie on top of the walnut mixture and fold the dough over the brie, starting at two opposite sides, bringing to the center and pinching to seal.
• Fold in remaining pastry ends to the center, crimping as necessary, and press to seal.
• Invert brie onto a baking sheet and brush the top with the remaining melted butter.
• Bake for 20 to 25 minutes, or until the pastry is browned.
• Cool to room temperature before serving with toasted slices of French baguette and fruit chutney.

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 STUFFED BRIE EN CROUTE

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.

MUSHROOM-STUFFED BRIE EN CROûTE

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.

JAMIE'S BAKED BRIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
• Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

MUSHROOM PATE EN CROUTE

Steps:

• Heat oven to 200C/400°F.
• in a large saucepan heat the oil and fry the onions for 7 minutes. add garlic and mushrooms and cook for a further 5 minutes. Tip everything into a blender and puree.
• Place in a bowl the cashews, almonds, breadcrumbs, mushroom puree, soy, lemon juice, taragon and yeast extract. Mix very well.
• Roll out the pastry to make a 15 inch/38cm square. Transfer to a baking sheet and place the pate in the middle.
• Fold the remaining pastry around the outside and trim the ends.
• You can use scraps of pastry to make decorations or put slits in the unwrapped pastry to create a "plait" effect.
• Brush the whole parcel with the egg and bake for 40 minutes.

PORK CHOPS WITH SAVORY MUSHROOM STUFFING

Steps:

• For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
• Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
• Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.

MUSHROOMS AND ARTICHOKES EN CROUTE

Steps:

• Allow the puff pastry to thaw for at least 40 minutes at room temperature. I used Sara Lee Puff Pastry, its Parve. :-).
• Preheat your oven to 400'F.
• Slice the mushrooms and quarter the artichoke hearts. Saute gently in margarine until soft.
• Add artichoke hearts and wine.
• Saute gently for a few minutes. Add the flour, salt and pepper, stir to combine. Add the soy sour cream and snipped chives.
• Cook until thickened. Set aside to cool.
• On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets in it.
• Make a rectangle about 13x16". Trim the uneven edges. Keep the trimmings for decoration.
• I put parchment on the baking sheet so it wouldn't burn. Lay the puff pastry on the baking sheet and prick it all over.
• Bake for about 15 minutes. Keep an eye on it, it browns fast.
• Remove from the oven and set on a rack to cool.
• Prepare the second sheet of puff pastry. Roll it out a bit bigger then the other one and brush the edges with the soy creamer.
• Dump the mushroom artichoke filling onto the already baked pastry.
• At this point you can mound it to look like a loaf. Place the second sheet of puff pastry over it and tuck in the edges.
• Roll out the left over pastry you saved for decoration and make long pieces. Create a lattice pattern over the pastry and brush with the remaining soy creamer.
• Make two small holes in the pastry for a steam vent.
• Bake at 400'F for about 40 minutes. Once again keep an eye on it. My oven cooks hot, so I took it out sooner.
• Bon Appetit!

SAVORY BRIE-EN-CROUTE RECIPE - (4.5/5)

Steps:

• Remove pie crust from refrigerator; let sit at room temperature for at least 20 minutes before removing from wrapper. In a small bowl, mix together walnuts, 1 1/2 tablespoon butter, rosemary and cayenne; set aside. Unfold pastry dough on a greased baking sheet; spoon walnut mixture in center of crust and spread into a 5-inch circle. Place Brie in center of pastry on top of walnut mixture. Fold dough over Brie, starting at two opposite sides, bring to center and pinch to seal. Then, fold in remaining pastry ends, crimping as necessary, to center and press to seal pastry ends. Invert Brie on baking sheet and brush top with remaining melted butter. Bake at 400°F for 20 to 25 minutes or until pastry is browned. Cool to room temperature before serving. Serve with toasted slices of baguette or fruit chutney.

MUSHROOM-STUFFED BAKED BRIE

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.