Posts Tagged ‘brie’

Savory Baked Brie with Crispy Mushrooms

We don’t know anyone who doesn’t appreciate a round of melty brie cheese smothered in fragrant mushrooms! Paula from Bell’alimento shows us how to pull together this crowd favorite.

If you’re looking for the perfect appetizer for your Thanksgiving feast (or any holiday party for that matter) look no further. This savory baked brie topped with crispy mushrooms served over toasted baguette slices is just what you’re looking for. It’s unexpected and amazing. Even better? It’s super simple to pull together.

Savory Baked Brie with Crispy Portabellas by Bellalimento

You’ll want to be sure to take the brie out of the refrigerator and set it on the counter about 30 minutes BEFORE you’re ready to bake it. Then you’ll simply saute sliced portabella mushrooms with a mixture of butter, onions, garlic and herbs until they’re brown and crispy. Nothing bad about that combo right?

All that’s left is to pop the brie into the oven and bake it until it begins to soften enough so that once you top it with it’s brown tiara of crispy mushrooms it will ooze out onto the platter when you cut into it. You can even toast the baguette at the same time you’re baking the brie! Happy Entertaining!

Savory Baked Brie with Crispy Mushrooms

Yield: 8
Prep Time: 5 minutes
Cook Time: 20-25 minutes

Ingredients:
2 tablespoons unsalted butter
1 tablespoon minced onion
1 clove garlic – minced
6 ounces sliced portabella mushrooms
kosher salt/pepper
1 teaspoon freshly chopped rosemary
8 ounces brie
toasted baguette – sliced

Directions:
NOTE: Take brie out of refrigerator and place on counter approximately 30 minutes PRIOR to baking.

Preheat oven to 350 degrees.

Into a small saute pan heat butter over medium heat. Add onion and garlic and saute for approximately 1 minute. Add mushrooms and season with salt and pepper and rosemary. Stir and cook until mushrooms begin to brown (crisp). Take off of heat.

Place brie onto a rimmed baking sheet and bake for 10-12 minutes until warmed through and softened.

To serve: Place brie onto serving platter. Top with mushrooms and serve with toasted baguette slices.

Mushroom Soup with Red Wine and Brie from Healthy Delicious

This week’s featured contributor is Lauren- the voice behind Healthy Delicious and the mind behind combining three great things in one delicious dish for this week’s recipe.

The leaves are changing in the northeast. The air is cold and crisp. It’s dark out by the time dinner is ready to be served. Lazy nights drinking wine on the patio have quickly been traded for evenings spent indoors, looking for ways to keep warm that don’t involve turning the heat on.

It’s in weather like this that I always start going through my soup recipes,  searching for options that are warm and comforting but that aren’t too heavy an wintery. This mushroom soup is one of my favorites. Earthy mushrooms are balanced out by a rich broth that gets an added layer of flavor from a hefty dose of red wine – any red you have open will work, but I like to use something slightly sweet like a zinfandel. A surprise portion of baguette and creamy Brie hidden in the bottom of the bowl melts into the soup and adds a touch of creaminess and an oh-so-French flair. With soup like this to look forward to, I almost don’t mind the end of summer.

Mushroom Soup with Red Wine and Brie

  • 2 Tbs butter
  • 2 Tbs olive oil
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 6 oz crimini mushrooms, quartered
  • 4 oz oyster mushrooms, sliced
  • 4 cups beef stock
  • 1 cup red wine, such as Zinfandel
  • 2 bay leaves
  • 1 small bunch fresh thyme
  • 4 oz baguette, cut into 8 slices
  • 4 oz Brie cheese
  • Salt and Pepper

Melt the butter and garlic in a soup pan set over medium heat. Add the onions and garlic and cook until soft and golden, about 15 minutes. Add the mushrooms and cook for another 5 minutes. Stir in the stock, wine, bay leaves, and thyme. Bring to a boil, the reduce heat and simmer for 30 minutes. Remove and discard bay leaves. Season to taste with salt and pepper.

Spread each baguette slice with some Brie. Place two slices in the bottom of each of four bowls. Spoon the hot soup over top to melt the cheese.

Serves 4.