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
Pairing 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.
Recipe courtesy of Gourmet, November 2007 via www.epicurious.com
Photo by Chelsea Kyle, Food Styling by Katherine Sacks