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This brie recipe is fabulous! It's savory -- while very often, brie recipes are sweet. I prefer the saltier side of life myself. This is layered with yummy savory ingredients and wrapped with puffed pastry... a rich and impressive treat!
1 sheet puffed pastry, thawed
1 7-8 oz. wheel brie with rind left on
1 1/2 c. chopped portabella mushrooms
2 T. fresh chopped thyme
2 T. dry vermouth
pinch sea salt and cracked pepper
pinch ground nutmeg
1/4 c. toasted pine nuts
1/3 c. crumbled goat cheese
1 T butter
1 egg, beaten
olive oil spray
Thaw pastry to room temp --about 40 minutes. Flour surface and roll out to 1/16" thickness.
Slice the brie wheel in half like a hamburger bun. Be sure to leave the rind on. Place the bottom half on the pastry.
In a medium skillet, heat a little olive oil and saute mushrooms and thyme on medium-high for about 2 minutes. Add vermouth to deglaze and cook another 2-3 minutes until evaporated. Season with salt and pepper and nutmeg. Remove from heat and cool a few minutes.
Layer mushroom mixture over the half of brie that you placed on the puffed pastry. Sprinkle on crumbled goat cheese. Top with toasted pine nuts. Top with the other half of the brie and press gently. Pull pastry up and around the brie. Brush edges with beaten egg. Press with fingers to seal the pastry tightly around the brie. Turn over so the seam side is on the bottom. Put a few knife slits in the top. (Make sure your oven rack is on the lower rack level. ) Place in a baking dish and bake for 5 minutes at 400 degrees. Turn down heat to 325 and continue to bake for about 30 minutes. Remove from oven, brush on a patty of butter, and let rest, covered loosely with foil for 15-20 minutes before cutting. Very elegant!!!!