Baked Brie with Mushrooms and Red Wine
I found this recipe in Gourmet magazine many years ago. Since then I have modified it but it has been Thanksgiving appetizer for years. The red wine soaked mushrooms with the creamy brie is a match made in heaven. You can make this a day ahead of time up until the assembly. Pop it in the oven 15 minutes before guests arrive. This cheesy goodness will make any gathering feel cozy!
Baked Brie with Mushrooms and Red wine
ingredients
1 tablespoon minced shallots
2 cups stems removed, thinly sliced baby bella mushrooms
3 tbsp unsalted butter,
1/2 cup dry red wine
1 sprig rosemary
1/2 tsp kosher alt
1/4 tsp pepper
1 13-14oz wheel of brie
1 baguette thinly sliced
instructions
In a large saute pan over medium heat, melt the 3 tbsp of butter, then add shallots, saute for about 1 minute, then add in your mushrooms. Move around the pan to help coat in the butter. Let them saute until softened and they start to brown, about 5 minutes.
Season with salt and pepper, mix gently, then pour the wine over top and bring to a boil, add in the sprig of rosemary.
Let the mixture come to a boil and boil until almost all evaporated, about 8-10 minutes. Turn off the heat, discard the rosemary, and reserve
Preheat the oven to 350 degrees.
Prepare a small baking sheet lining it with parchment paper
Remove the brie from the box and unwrap it, discard the wrapping. Trim the top off the brie, removing the top layer of the rind. Place back in the box with the cut side facing up. Place on top of the baking sheet.
Pile the mushroom mixture on top of the brie, and place in the oven for about 12-15 minutes until the brie begins to melt.
Transfer baked brie to a serving platter and serve with baguettes.