Enjoy the best holiday appetizer with this Mushroom Wreath with Brie made with puff pastry, a variety of mushrooms, and veggies. Infuse the Christmas flavor with aromatic herbs like sage, thyme, and rosemary, plus level up the taste with cognac! Dipping each mushroom puff bite in the creamy goodness of brie brings an amazing experience to your guest!
Total Time
1hr
5.0
1 Rating
Author: Tina Sawasdee at SideChef
Servings:
6
Ingredients
•
2
Tbsp
Unsalted Butter
•
15
Brown Mushrooms
•
1
Tbsp
Olive Oil
•
1
clove
Garlic
, minced
•
1/4
Medium mittelgroß Medium medium mediano
Yellow Onion
, finely chopped
•
1/2
rib
Celery
, finely chopped
•
1/2
stalk
Leeks
, finely chopped
•
3/4
cup
Button Mushrooms
, finely chopped
•
3
Sage Leaves
, chopped
•
2
sprigs
Fresh Thyme
, chopped
•
2
stalks
Fresh Rosemary
, divided
•
1 1/2
Tbsp
Cognac
•
1
(14 oz)
Pie Crust
, thawed
•
1
Eggland's Best Classic Egg
, beaten
•
1
(5 oz)
Brie Cheese Round
•
4
Tbsp
Walnuts
, toasted, roughly chopped
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Line parchment paper on the baking sheet.
3.
Melt Unsalted Butter (2 tablespoon) 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.
4.
To the same skillet, add Olive Oil (1 tablespoon). Cook Garlic (1 clove) and Yellow Onion (1/4) until fragrant and translucent. Then add Celery (1/2 rib), Leek (1/2 stalk), Button Mushroom (3 ounce) and cook for about 5 minutes.
5.
Add Cognac (1 1/2 tablespoon) and cook until the mushrooms mixture is dry and the alcohol cooks off. Then stir in Sage Leaves (3), Fresh Thyme (2 sprig), Chopped Fresh Rosemary (1 stalk), Salt (to taste), and Ground Black Pepper (to taste). Remove from heat and set it aside.
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.
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.
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.
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.
10.
Remove from oven and cut a cross in the middle of the brie. Sprinkle with Walnut (1/4 cup) and garnish with rosemary. Serve.
Author's Notes
Serves 6-10 portions.
Nutrition Per Serving
CALORIES
537
FAT
35.7 g
PROTEIN
10.3 g
CARBS
42.5 g
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