Ile de France® Brie and Mushrooms


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At a glance
Soft-Ripened Cheeses
    * 4 Tbsp. olive oil
    * 1 Tbsp. shallots
    * 1 cup Crimini mushrooms, chopped

    * 1 Tbsp. dry sherry
    * 1/8 Tbsp. salt pinch pepper
    * 8 oz. Ile de France® Mini Brie
    * 1 sheet frozen puff pastry sheet,


    * Heat olive oil in a large skillet over high heat until hot. Add shallots and sautéuntil translucent.
    * Add mushrooms and continue cooking for 10 minutes, stirring occasionally.
    * Season with sherry, salt and pepper. Reserve and let cool.
    * Cut cheese in half through the middle to form a top and bottom layer.
    * Place mushroom filling on bottom half and cover with top. Wrap tightly with plastic wrap and freeze for 30 minutes. Roll out pastry to a 12" square.
    * Place Brie in the center of the dough and gather up the edges as evenly as possible to encase the cheese completely.
    * Form a bundle with the excess dough at the top. Tie with cotton twine to hold together.
    * Brush beaten egg on pastry and bake in a 375°F. oven for 20 minutes.
    * Serve with crackers or crusty bread.

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