Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Line parchment paper on the baking sheet.
Step 3
Melt
Unsalted Butter (30 g)
in a skillet over medium heat. Then add whole
Brown Mushrooms (15)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for about 5 minutes. Then set aside.
Step 4
To the same skillet, add
Olive Oil (15 mL)
. Cook
Garlic (1 clove)
and
Yellow Onion (1/4)
until fragrant and translucent. Then add
Celery (1/2 rib)
,
Leeks (1/2 stalk)
,
Button Mushrooms (85 g)
and cook for about 5 minutes.
Step 5
Add
Cognac (22 mL)
and cook until the mushrooms mixture is dry and the alcohol cooks off. Then stir in
Sage Leaves (3)
,
Fresh Thyme (2 sprigs)
, Chopped
Fresh Rosemary (1 stalk)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Remove from heat and set it aside.
Step 6
On the parchment paper, roll out the
Pie Crust (1)
. Use a 2.5-3 inch cookie cutter or any round material to cut into about 15-20 pieces.
Step 7
Place the mushroom mixture in the center of each pastry. Then add whole brown mushrooms on top, and brush the edge with beaten
Egg (1)
. Pinch the sides of the pastry to seal the edge like a ‘shell’. Repeat with the rest of the pastry.
Step 8
Place a Brie’s size oven-safe bowl in the middle of the baking tray, then arrange each pie in a circle like a wreath, and brush again with beaten egg. Bake for about 20-30 minutes until lightly golden brown.
Step 9
Remove from the oven. Replace the bowl with the
Brie Cheese Round (1)
in the middle part and top with a
Fresh Rosemary (1 stalk)
. Return to the oven and bake for 10-15 more minutes.
Step 10
Remove from oven and cut a cross in the middle of the brie. Sprinkle with
Walnuts (30 g)
and garnish with rosemary. Serve.
