Jade’s Mushroom Stuffed Brie and Charcuterie Platter

Invited to a birthday party this Sunday we decided to try out another French pastry, “pate brisee”, by making a baked brie wrapped in pastry or “brie en croute”.   When we unwrapped the prepackaged pastry, it appeared to be heavier or thicker and the smell of butter sledgehammered us.

“En croute” is a French cooking method of wrapping food in pastry and baking it.   I always thought that we Americans were the ones who first thought of heating brie, but maybe not. We probably just couldn’t be bothered with the pastry 🙂

Jade first cut a round from the pastry, using the brie as a guide.

Miraculously, she found some cutesy mushroom shaped pastry cutters in the jumbled, overcrowded cooking utensil drawer.

Using a second sheet of pastry, Jade placed the brie on top, halved it horizontally, and spread a cooled mixture of mushrooms and onions sauteed in butter on the bottom half of the brie.  Jade then placed the top half of the brie on the mushrooms, creating a pretty cool looking “sandwich”.

She then pulled the entire pastry sheet over the brie, topping and sealing it with the cut out circle and mushrooms.

She brushed it with beaten egg before baking it for 20 minutes in a 425 degree oven.

And mamma mia!

Epicurious Mushroom Stuffing for Brie

1 small onion, minced

1/2 lb mushrooms, finely chopped

2 tbsp butter

1 tbsp sherry or port

1/2 tsp ground nutmeg

Saute onion until soft, add mushrooms, sherry and nutmeg.  Continue to cook until all liquid has evaporated.  Cool before spreading on the brie.

Jade also made a platter of charcuterie or cold cuts that I thought was just gorgeous.

Mushrooms on Foodista

Brie Cheese on Foodista

About cookinginsens

An American living in Burgundy, France
This entry was posted in Appetizer, Cooking, Food and Wine, French and tagged , , , , , , , , . Bookmark the permalink.

6 Responses to Jade’s Mushroom Stuffed Brie and Charcuterie Platter

  1. Laura says:

    This looks absolutely wonderful – Jade is becoming quite the chef! Given the double cholesterol whammy in the brie and pastry brisee, I would probably pass on the charcuterie and have simple crudities instead … maybe some sliced apples, actually. But they could not be as beautiful as Jade’s charcuterie platter.

  2. loloche says:

    en super bonne gourmande que je suis !! je suis totale fan de cette recette, mais toutefois je remplacerais l’assiette de charcuterie par un plat de salade verte 😉
    bisous loloche

  3. @ loloche: Vous avez raison, mais nous sommes les Americans!

  4. Pingback: Blue and White… and Bean Dip « annashortcakes

Leave a Reply