Brie en Croute – Appetizers/Hors Dourves
The term En Croute refers to something being “wrapped in pastry” ~ in this case, Brie! Brie is a creamy, mild cheese made of cow’s milk, made in France. While it is perfectly acceptable to wrap a brie alone in puff pastry, I prefer to use a “garnish” which compliments the creaminess of the brie.
One is only limited by their imagination by what variety of brie en croute they whip up. My favorite brie en croute is made with wild mushrooms. In place of mushrooms, you could use Cranberries, Pesto, Caramelized Onions, Rosemary and Apples…the list is endless!
For this recipe, you can use any mushrooms you prefer – I love the taste of portobello and crimni, but you may prefer chanterelles,oyster or shiitake. Be careful not to get mushrooms wet,because you don’t want a soggy saute. Clean mushrooms with a damp paper towel.
Cook the mushrooms until nicely browned but not “shriveled” approx. 5 minutesAdd to the mushrooms, stir in and remove from heat: 1 tsp. dried Thyme 1 Tabl. Garlic, minced salt and pepper to taste
Set the mushrooms aside to cool.
Thaw the puff pastry sheet on the counter for 45 minutes or so. Press seams together to seal. Using a rolling pin on the floured countertop, roll it out a bit on all sides. Place the cooled mushrooms in the center of the pastry. Place the brie on top of the mushrooms. Pull the pastry up to the center to cover the brie. Press to seal. Flip the brie over so the seam side is down. Use some extra bits of pastry to decorate the top if you desire. Place brie on a parchment lined sheet.Make an egg wash by whisking together: 1 Egg, whole 1 tsp. water Brush the top and sides of the pastry with the egg wash. Bake in a 400 degree oven for 20 minutes until golden brown. BE SURE TO ALLOW IT TO REST BEFORE SERVING at least 15 minutes! Serve with crackers.