
Baked Brie with Mushrooms and Thyme
A delicious french dish. Completely plant-based. Gluten-free friendly.
Total Time
105 min
Serves
8
Rating
0.0 (0)
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
Rinse dried porcini to remove any grit.
- 2
Place porcini and wine in small saucepan.
- 3
Bring to simmer over low heat; remove from heat.
- 4
Let soak until soft, about 20 minutes.
- 5
Using slotted spoon, transfer porcini to work surface and coarsely chop.
- 6
Line strainer with damp paper towel; strain wine into small bowl and reserve.
- 7
Melt butter in heavy large skillet over medium-high heat.
- 8
Add crimini and shiitakes.
- 9
Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes.
- 10
Add shallot and stir until soft, about 1 minute.
- 11
Add chopped porcini and strained wine.
- 12
Boil until almost dry, about 1 minute.
- 13
Stir in thyme.
- 14
Season to taste with salt and pepper.
- 15
Remove Brie from box, discarding lid and paper.