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Mushroom Stuffed Brie Baked En Croute

Source: Mushroom Council
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2 tablespoons butter
1/2 cup minced onion
8 ounces (1½ cups) fresh white mushrooms, chopped
1 tablespoon dry sherry
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 package (17 ounces) puff pastry sheets, thawed
1 (14 to 17 ounces) wheel of brie, cut horizontally in half
1 large egg, beaten lightly
In a large skillet heat butter until melted. Add onion; cook, stirring occasionally, until tender, about 6 minutes. Add mushrooms, sherry, nutmeg, salt and black pepper; cook until mushrooms are tender and liquid evaporates, about 5 minutes; let cool slightly.

On a lightly floured surface using a rolling pin, roll two pastry sheets to 1/8-inch thickness.

Place 1 sheet on a shallow baking sheet; top with bottom half of brie. Spread cooled mushroom mixture over cheese, top with remaining cheese. Pull up pastry over brie and trim, leaving 1 inch pastry folded over brie. Brush the folded edge with egg.

On the second sheet of pastry, using the diameter of brie as your guide, cut out a circle of pastry the same size as the brie; place on top of brie; press down to seal onto pastry; Brush all pastry with egg. Cut a remaining scrap of dough into a mushroom shape; press on top of pastry; brush with egg. With the back of a knife, gently score side of pastry with vertical marks, being careful not to pierce dough. Refrigerate 15 minutes to set egg wash.

Preheat oven to 425°F. Bake until puffed and golden, about 20 minutes. Serve immediately with crackers, if desired.

Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/26/2009
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