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Mushroom-Stuffed Brie Baked En Croute
- 2 tablespoons butter
- 1/2 cup minced onion
- 8 ounces (1 1/2 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
- Crackers, optional, for serving
In a large skillet, heat the butter until melted. Add the onion; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, sherry, nutmeg, salt and black pepper. Cook until the mushrooms are tender and the 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 the bottom half of the brie. Spread the cooled mushroom mixture over the cheese; top with the remaining cheese. Pull up the pastry over the brie and trim, leaving 1 inch of pastry folded over the brie. Brush the folded edge with the egg.
On the second sheet of pastry, using the diameter of the brie as your guide, cut out a circle of pastry the same size as the brie. Place it on top of the brie; press down to seal onto the pastry. Brush all pastry with the egg.
Cut a remaining scrap of dough into a mushroom shape; press on top of the pastry; brush with the egg. With the back of a knife, gently score the sides of the pastry with vertical marks, being careful not to pierce the dough. Refrigerate 15 minutes to set the egg wash.
Preheat oven to 425 degrees F. Bake until the pastry is puffed and golden, about 20 minutes. Serve immediately with crackers, if desired.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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