Baked Brie with Mushrooms and Thyme
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- 1/2 ounce dried porcini mushrooms
- 2/3 cup dry red wine
- 2 tablespoons (1/4 stick) butter
- 6 ounces crimini mushrooms, halved or quartered
- 6 ounces shiitake mushrooms, stemmed, sliced
- 2 tablespoons minced shallot (about 1 large)
- 2 teaspoons chopped fresh thyme
- 1 13 to 14-ounce Brie (about 5 inches in diameter)
- 1 baguette, cut into 1/4-inch thick slices
1. Give the porcini a rinse to remove any dirt, then place in a small saucepan with wine. Bring everything to a simmer over low heat, then remove from heat. Leave the pan to cool, and let mushrooms soak for about 20 minutes. Strain the wine in the pan into a small bowl, and reserve. Transfer the porcini to a cutting board, and coarsely chop.
2. Over medium-high heat, melt butter. Add crimini and shiitake mushrooms. Top with salt and freshly ground pepper, and continue cooking until mushrooms have browned (about 8 minutes). Toss in shallot, and stir until soft (about 1 minute). Add chopped porcini and strained wine. Bring to a boil until almost dry (about 1 minute). Stir in thyme, and top with more salt and pepper. Set aside to cool.
3. Remove Brie from package, and cut top rind off. Stack two 12-inch rounds of foil and fold these up around the bottom sides of the Brie, leaving foil at the edges, and the top exposed. Place mushroom mixture on top of Brie.
4. Preheat oven to 350°F. Place Brie with cheese and mushrooms on a rimmed baking sheet, then bake for about 15 minutes (or until cheese begins to melt and mushrooms are melted through). Serve with hot baguette slices.