Brie Mushroom And Rosemary Pastries Recipes

MUSHROOM BAKED BRIE

Steps:

• 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 garlic and stir until soft, about 2-3 minutes. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
• Using sharp knife, cut top rind from Brie. 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.
• Preheat oven to 350°F. Place Baked Mushroom Brie in an oven proof dish. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer to plate or serve from the baking dish. Serve hot with baguette slices.

BAKED BRIE WITH MUSHROOMS AND ALMONDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon.
• Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.

MUSHROOM-STUFFED BAKED BRIE

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.

BRIE MUSHROOM PASTRIES

Steps:

• Preheat oven to 450°. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels., In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper., On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg., Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes., Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.

20 EASY PUFF PASTRY APPETIZERS YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a puff pastry appetizer in 30 minutes or less!

DIVINE BRIE, MUSHROOM AND ROSEMARY BRUSCHETTA

Steps:

• Add garlic to olive oil, mix well.
• Toast sourdough bread; brush one side with with olive oil (no need to use all oil).
• Lay brie slices over toast.
• Lightly saute mushrooms in butter, add rosemary, salt and pepper to taste.
• Grill bruschetta slices until brie is soft and begins to run.
• Place toast on plates and smother with mushrooms.
• Serve immediately.

BRIE, MUSHROOM AND ROSEMARY PASTRIES

Steps:

• Brush dough sheets with 3 tbsp melted butter Use two sheets for each wrap: - in the centre of two sheets of filo place 1/4 of the sliced brie - to each pair of sheets ad 1/4 of the mushroom sauce which is made by sauting the slice mushrooms in butter with the wine, salt and pepper to taste, and rosemary - wrap the filo around the filling by taking each side and folding it over the mixture (do not roll like cigarette more like a napkin around bread in a basket) - bake in a preheated oven at 400 F for 15 minutes or until pastry is golden