Brie is even more indulgent when warm and covered with mushrooms. Serve this appetizer on a cold evening with a big red wine. Looking for more cheesy appetizer inspiration? Check out our gallery of Brie recipes.
Makes 6 to 8 servings
Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.
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This is definitely one of the best appetizers you can serve. I also made it in a ceramic dish so not to lose any of the goodness. I will cut the brie in half next time as another reviewer suggested. and place the mushrooms in the middle and on top.
I made this as one of 2 baked brie appetizers for a large dinner party, and it was delicious. The plate was completely consumed before I had a chance to get seconds. I did make a few small modifications: 1. I baked the brie in store-bought puff pastry (covered the round bottom and sides, but crimped pastry to leave the top exposed.) I did this mostly for presentation. 2. I added bacon to the wine mushroom mix. That being said, the thyme, wine, mushroom flavor combination, even without the bacon, is fantastic. 3. I cut the brie round in half which allowed me to place half the mushroom mixture in a center layer and the other half of the mixture on top of the brie.
I forgot to mention that I always bake it in a ceramic bowl, no foil or box, in my opinion much easier and better, you can eat it all without worrying about foil or box! This time I'll try with a few drops of white truffle oil for finishing, I'll let you know...
Long Island, NY
I forgot to mention that I always bake it in a ceramic bowl, no foil or box, in my opinion much easier and better, you can eat it all without worrying about foil or box!
Long Island, NY
Made it a few times, everyone loves it! The best "review" I got was when I brought it to my Mother-In-Law's place, one of her friends said: "It is better than s_x :-) "
Long Island, NY
Sooo delicious! Made this for a dinner party and people couldn't stop eating. I think they were expecting the basic "baked brie" and this was different. Easy to find the variety of mushrooms at our local grocery store and quick preparation. Used all of the ingredients, as directed - but baked in a round ceramic bowl vs. box/foil collar. Glad I did, as all of the yummy, gooey cheese stayed intact in the bowl!
This is really good and easy to make. The only negative for me is the presentation. I cooked the Brie in foil and it was pretty gooey so I couldn't take it out and put it on a plate. Next time I will cook it in a dish.
This is so easy and absolutely fabulous. The ingredients are a little sophisticated which adds a nice 'wow' factor.It is guaranteed to vanish very quickly and everyone will ask for your recipe. I've made this many times over and will continue to do so. If I could give it a higher rating, I would. Four forks seems limited for this one.
This is so simple, yet SO delicious! I knew that, based on the ingredients that it had to be good...but it was great. I snoozed on getting shallots, so those were left out, to my dismay. I did add some minced fresh garlic. Those enjoying it with me couldn't get over the complex flavors. With that said, I would say that the dried mushrooms and red wine are key to this recipe. I used all cremini for the fresh mushrooms, based on what was available in our store. I baked in a small ceramic dish instead of the foil. You simply can't go wrong with this recipe!
would I make it again? Already have twice in a little over a week! It is so easy and so yummy, even those who are not fans of 'fungus' poke around to get to the cheese and come back for more. I don't think the fresh thyme is essential, unless you grow it, I have used dried thyme and/or herbes de provence with success.
st louis mo
Definitely making again, especially in the fall. The thyme and mushrooms make me all warm and fuzzy... It is not a life-altering experiencing eating this dish, but it a very welcome change from the pesto- stuffed or praline-topped brie. It is savory but not flashy, earthy not zingy, but oh so satisfying. I probably skimped - a tad - on the wine, and definitely passed on the shitake (not because I had an issue, just not carried at the first store and refused to go on a fishing expedition). would also guess that dried thyme would suffice, tho I paid up for the fresh this round ("try it once as written" being my philosophy == then tweak at will!! right?!) So, a total keeper....
Amazing! I didn't use dried mushrooms - just a fresh assortment that I had on hand. Served with Stacy's Pita Chips. Will be making again over the holidays!
I couldn't find porcini mushrooms and my husband doesn't like shiitake so I used a combination of button mushrooms and baby bella mushrooms. I also doubled the wine, used 1/2 port and 1/2 red wine and let it reduce over a longer period of time to let the flavors combine more. The app was great and it was very simple to make, but I think it would have been a bit fancier to spread the mix on the baguette rather than have them sitting next to each other.
The flavours are incredible. Easy to prepare. Possibly the best appetizer I have enjoyed. Everyone raved about this one.