From the Journal | Baked Brie and Mushrooms

ROSE & IVY Journal From the Journal Baked Brie with Mushrooms

I am convinced that meals do not need to be extravagant to be delicious and memorable.  All you really need are quality ingredients that are bursting with flavor to create a dish worth serving.  This recipe, which appeared in the recent issue of the Journal combines the highest quality puff pastry with mushrooms, brie and dry white wine. While served in ramekins, this could also be made in a casserole dish and can come together quite quickly.  And for more cheese inspired goodness, be sure to read 'Cheese, A Love Story' in the latest issue of the Journal highlighting glorious French cheese!


1/2 small onion, minced

6 sprigs of thyme, plus more for garnish

4 cups chopped mushrooms of choice (shiitake, crimini or button)

1/4 cup broth of choice or dry white wine

1 Brie wedge at room temperature, sliced into 1 inch pieces

1/2 package of good quality puff pastry, like Dufour Pastry

1 egg, beaten

Preheat oven to 350 degrees. Place minced onions and a drizzle of olive oil in a sauté pan. Cook over medium heat until translucent, about 3 to 4 minutes. Add thyme sprigs and stir to fragrance onions. Add mushrooms and wine or broth. Cook until mushrooms are soft and liquid has slightly reduced. Meanwhile, prepare the pastry. Flour a working surface and roll out puff pastrydough until it is large enough to form top crusts for four individual-sized ramekins. Turn a ramekin over on top of rolled out dough and using a paring knife, gently trace around the edge to form top shell of pastry.  Repeat until you have four rounds of dough. Divide and fill ramekins with mushroom mixture and top with two slices of brie. Cover with rounds of pastry dough and brush with egg wash. Cut an ‘x’ in the center to allow for ventilation. Bake for 30 minutes or until pastry is golden. Let cool slightly before enjoying.Garnish with a sprig of thyme if desired.

*Styling & Photography by Alison