Mushroom-Stuffed Brie en Croute
- 1 onion, small
- 1/2 lb mushrooms
- 2 tbsps unsalted butter
- 1 tbsp dry sherry
- 1/2 tsp freshly grated nutmeg
- 17 1/4 ozs frozen puff pastry package
- 14 ozs wheel of Brie
- 1 large egg
Tasting notes: Mushrooms and Pinot always go well together and the richness of the Brie compliments the old world style of the Bucher Pinot.
Serena's tips: If the mushroom mixture seems a bit to wet, put it in a strainer and let some of the liquid drain out.
- Website link
- Website address: www.epicurious.com/recipes/food/views/mushroom-stuffed-brie-en-croute-15732
Recipe courtesy of Gourmet, November 2007 via www.epicurious.com. Photo by Chelsea Kyle, Food Styling by Katherine Sacks.