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Brie with Wild Mushrooms in Puff Pastry

The beauty of this recipe is that it can be made a day in advance. The filling can be used on baguettes, or if you double the puff pastry you really don’t need anything else to serve with it!

by Vernetta McGuire

(dynamic)

Morchella elata. © Debbie Viess (mushroomobserver.org)

Objective:

Appetizer/Salad

Total Time:

2.5 hours

Yield:

Varies

Suggested Mushrooms:

  • Boletus edulis  (porcini, penny bun, king bolete)
  • Boletus rex-veris  (spring king bolete)
  • Morchella sp.  ( morel)

Ingredients

Pastry

1 package frozen puff pastry, thawed

1 wheel Brie

1 egg, beaten to blend

1 Tablespoon water


Mushroom Filling

3/4 C dried morels

1/2 C dried boletes

1 C water

Pinch sugar

Pinch salt

1/4 tsp soy sauce

3/4 C leeks, sliced

1/3 C chopped fennel

1 Tbl olive oil

2 Tbl butter

2 cloves garlic, minced

3 oz. button mushrooms, sliced

1/4 C sherry (e.g., Oloroso, Palo Cortado or dry Madeira)

Method

Prepare the Mushroom Filling

  1. Combine dried mushrooms and water in a small saucepan, cover and simmer for 15 minutes.

  2. Add sugar, salt and soy sauce. Remove from heat and allow to cool for 15 minutes, or until well softened.

  3. Drain mushrooms. (I use a coffee filter) and save liquid.

  4. Finely chop the reconstituted mushrooms.

  5. In the meantime finely slice fennel and leeks.

  6. Combine olive oil and butter in sauté pan. Sauté the leeks, fennel, garlic and button mushrooms over medium-low heat until softened.

  7. Add the reconstituted dried mushrooms and some of the liquid.

  8. Simmer over low heat 30-45 minutes until mixture is of a jam-like consistency, adding more liquid as needed. Check seasoning and add salt and pepper to taste.

  9. Stir in the sherry during last 5 minutes of cooking time. Cool completely.


Prepare the Pastry

  1. Lightly dust a pastry sheet with flour and roll out puff pastry on sheet to remove fold lines.

  2. Cut brie in half horizontally and separate the two pieces. Place one piece brie, cut side up, on puff pastry.

  3. Spread mushroom mixture on top, leaving 1⁄2 inch space around outer edge, place the second piece of brie on top, cut side down. (You’re basically slicing it in half, filling the center with mushrooms, and reforming the cheese.)

  4. Center the brie in the middle of pastry and bring the edges up around sides and wrap over cheese. Trim excess pastry and set aside for decorations.

  5. For a thicker crust, which truly makes it finger food, Roll out a second sheet of puff pastry as before. Place pastry-wrapped brie seam side down on second layer of puff pastry, fold up over sides and trim as before.

  6. Place seam side down in lightly floured pie pan or other low -lipped dish. Gather and re-roll saved trimmings for decorations to place on top.

  7. Can be prepared one day ahead. Cover and refrigerate.


Bake the Pastry

  1. Bring to room temperature before baking.

  2. Preheat oven to 375 degrees. Combine egg and water, brush over top of pastry. Bake pastry until golden brown, 30 to 35 minutes, longer for larger brie.

  3. Let stand 10 minutes. Serve warm.

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