[ world famous recipes ] ~Stuffed, Baked Brie~

>From Debra F.Weber,Your Guide to French Cuisine.

INGREDIENTS:

2.2 lb. wheel of Brie
1 pkg. (17.5 oz.) puff pastry, both sheets thawed
1 egg, lightly beaten
.
For the Mushroom/Goat Cheese Filling:
8 oz. sliced mushrooms>2 teaspoons fresh thyme
2 Tablespoons dry Vermouth
6 oz. goat cheese, crumbled
freshly ground nutmeg
Accompaniments: fruit, crackers, bread

Prepare the filling:
1. Spray a nonstick skillet with cooking spray and heat over medium
heat. Add mushrooms and thyme. Sauté for 2 minutes.

2. Add the vermouth and simmer for 4-6 minutes until the liquid has
evaporated and the mushrooms are tender. Set aside to cool.

To assemble the Brie:
3. Keep the rind on the cheese and slice in half horizontally.

4. Spread the mushrooms over the bottom half and sprinkle with the
goat cheese. Add a few grinds of nutmeg, replace top and press down
gently.

5. On a lightly floured surface, roll out the puff pastry and cut
into 2 12-inch circles.

6. Place the Brie on one circle and , pleating as necessary, pull the
pastry up and over the side. It will not cover the top of the cheese.
Gently invert the Brie onto the other circle and again, pleat and
pull the pastry up over the wheel. Wrap in plastic wrap and chill for
at least 2 hours.

Preheat oven to 400°F. Line a rimmed baking pan with parchment paper.

7. Remove plastic wrap and place the cheese, seam side down on a the
baking tray. Brush with the egg and bake for 25-30 minutes or until
golden.
To serve:
Allow the cheese to rest 20 minutes before serving. Place on a
serving tray with fruit and bread as accompaniments.

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