Monday, December 27, 2010

Mushroom Stuffed Brie

1/2 c. minced onion
2 T. Butter
1/2 lb. mushrooms chopped
1 T. white cooking wine
salt and pepper to taste
puff pastry sheet
14-17 oz brie wheel

Saute onions and butter until soft. Add mushrooms, sherry, salt and pepper. cook on med/high until liquid is all evaporated. remove from pan and let cool.

Roll out puff pastry. Cut Brie wheel horizontally. put one half of brie in center of pastry. pile the mushroom mix on the half of brie. top with the other half of brie. Wrap the puff pastry around the brie/mush mix and press together at top. brush with egg wash.

Chill in the fridge for 30 min or over night. Bake at 450 for 20 min. let sand for 10 - 15 min.