Baked Brie with Mushrooms and Thyme

Ingredients

• 1/2 ounce dried porcini mushrooms*
• 2/3 cup dry red wine
• 2 tablespoons (1/4 stick) butter
• 6 ounces crimini (baby bella) mushrooms
• halved or quartered if large
• 6 ounces shiitake mushrooms
• stemmed
• sliced
• 2 tablespoons minced shallot (about 1 large)
• 2 teaspoons chopped fresh thyme
• 1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
• 1 baguette
• cut into 1/4-inch-thick slices

Instructions

1. 1

   Rinse dried porcini to remove any grit.

2. 2

   Place porcini and wine in small saucepan.

3. 3

   Bring to simmer over low heat; remove from heat.

4. 4

   Let soak until soft, about 20 minutes.

5. 5

   Using slotted spoon, transfer porcini to work surface and coarsely chop.

6. 6

   Line strainer with damp paper towel; strain wine into small bowl and reserve.

7. 7

   Melt butter in heavy large skillet over medium-high heat.

8. 8

   Add crimini and shiitakes.

9. 9

   Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes.

10. 10

    Add shallot and stir until soft, about 1 minute.

11. 11

    Add chopped porcini and strained wine.

12. 12

    Boil until almost dry, about 1 minute.

13. 13

    Stir in thyme.

14. 14

    Season to taste with salt and pepper.

15. 15

    Remove Brie from box, discarding lid and paper.