Baked Brie with Mushrooms and Thyme
We made this as an appetizer on Christmas Day to accompany a wine-tasting that we did. Fantastic! Savory flavor and wonderful depth from the mix mushrooms. Don't skip the porcini mushrooms... lots of...
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Cooking tools:
- Saucepan
- Skillet
- Slotted spoon
- Fine-mesh sieve
- Paper towel
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Aluminum foil
- Oven
- Baking sheet
- Plate
- Stove
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
Ingredients
- 1/2 ounce dried porcini mushrooms
- 2/3 cup dry red wine
- 2 tablespoons (1/4 stick) butter
- 6 ounces crimini (baby bella) mushrooms, halved or quartered if large
- 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; preferably in wooden box)
- 1 baguette, cut into 1/4-inch-thick slices
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