Baked Brie with Mushrooms

This works with other fillings as well, such as caramelized onions or toasted almonds and parsley, or indeed with no filling at all. It should be kept in mind, however, that a gentleman does not cook with jam.

  • 1 1-kilogram wheel of brie
  • 2 sheets of frozen puff pastry (1.1 pounds)
  • 3/4 pound of white mushrooms
  • 1/4 pound shitakis
  • 1/2 ounce dried porcini
  • 3/4 cup dry Marsala
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons minced fresh tarragon
  • 1/2 cup white flour
  • 1 egg

Chill the brie and defrost the puff pastry in the refrigerator for several hours.

Slice the shitaki caps and discard the stems; slice the white mushrooms with their stems. Heat the Marsala with the porcini in a small pot and allow to cool. Heat the butter and oil in a large pan over high heat. Add the sliced shitaki and white mushrooms with salt and pepper and cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated. Chop the porcini and add them to the pan with the Marsala and tarragon and cook until the wine has evaporated. Allow the filling to cool.

Cut the brie through its equator into two slices. Spread the filling on one half and cover with the other. Place one sheet of pastry on top of the other on a floured surface and roll out with a rolling pin to the original thickness of a single sheet, i.e., until the area has doubled. Place the brie in the center of the pastry and pull the edges up to cover the wheel, cutting off the excess, and seal the enclosure. Invert the wheel and decorate the top using the pastry scraps. Wrap in plastic and freeze.

An hour before serving, preheat an oven to 375° F. Remove the brie from the freezer to a baking sheet. Beat the egg with a tablespoon of water and paint the top and sides of the brie. Bake for about thirty minutes, until lightly browned. Cool for thirty minutes before serving.