Baked Brie with Mushrooms and Thyme
Baked Brie with Mushrooms and Thyme is a flavorful French French Receipes dish prepared with quality ingredients. Rinse dried porcini to remove any grit.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRinse dried porcini to remove any grit.
Place porcini and wine in small saucepan.
Bring to simmer over low heat; remove from heat.
Let soak until soft, about 20 minutes.
Using slotted spoon, transfer porcini to work surface and coarsely chop.
Line strainer with damp paper towel; strain wine into small bowl and reserve.
Melt butter in heavy large skillet over medium-high heat.
Add crimini and shiitakes.
Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes.
Add shallot and stir until soft, about 1 minute.
Add chopped porcini and strained wine.
Boil until almost dry, about 1 minute.
Stir in thyme.
Season to taste with salt and pepper.
Remove Brie from box, discarding lid and paper.
Using sharp knife, cut top rind from Brie; discard.
Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie.
DO AHEAD: Can be made 8 hours ahead.
Cover and chill.
Bring to room temperature before continuing.
Preheat oven to 350°F.
Place Brie with mushrooms on rimmed baking sheet.
Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes.
Transfer Brie in box to plate.
Serve hot with baguette slices.
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.