Marin Cheese
Marin Cheese

 

Marin Cheese
Baked Brie with Mushrooms

Baked Brie with Mushrooms & Thyme

Ingredients

  • 1/2 ounce dried porcini mushrooms
  • 2/3 cup dry red wine
  • 2 tablespoons (1/4 stick) butter
  • 6 ounces crimini mushrooms,  halved or quartered if large
  • 6 ounces shiitake mushrooms,  stemmed, sliced
  • 2 tablespoons minced shallot (about 1 large)
  • 2 teaspoons chopped fresh thyme
  • 1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
  • 1 baguette cut into 1/4-inch-thick slices

Preparation

·         Rinse crminis to remove any grit.  Place porcinis and wine in small saucepan

·         Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes.

·         Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

  • Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes.
  •  Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
  • Using sharp knife, cut top rind from Brie; discard.
  • Stack two 1/2-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie.
  •  DO AHEAD Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes.
  • Transfer Brie to plate. Serve hot with baguette slices.

         Recipe by Rick Rodgers

         Photograph by José Picayo

 

 

Marin Cheese