Wild Mushroom and Hazelnut Baked Brie is a staggering starter displaying lovely mushrooms, crunchy hazelnuts, and rich brie cheddar. This simple prepared cheddar (it looks much fancier than it is) will be the star fascination of your next party, simply add wine and a thundering fire.
As far as we might be concerned, this heated brie is bound to be a comfortable supper on the lounge chair than a gathering starter, since that is more our way of life. However, I love that it can do both (simply change the size of your wheel of brie) and that makes it a convenient formula for this season.
It’s truly astounding what you can discover in grocery stores currently, similar to these perfect shellfish and maitake mushrooms. In case you’re a forager and have your own reserve of wild mushrooms, let it all out, however you can utilize locally acquired, as well. Search for the most fascinating ones you can discover, I think shiitakes and creminis would function admirably, and pretty much every grocery store stocks them.
I love prepared brie, and I think this formula is pleasant in light of the fact that it strays from the more average sweet profile that so many heated brie plans go for. It’s exquisite and gritty as far as possible, and simply ideal for fall and winter.
Ingredients
- 12 ounces mushrooms, mixed varieties
- 2 Tbsp butter
- 2 small shallots, sliced into half rings (about 1/4 cup)
- 2 Tbsp white wine (about 1 splash)
- 2 tsp fresh thyme leaves (or the leaves from about 5 sprigs), plus a few more sprigs for garnishing
- 8 ounce wheel of brie
- 1/8 cup hazelnuts, or one handful, toasted and coarsely chopped.
- salt and pepper, to taste
Instructions
- Preheat your oven to 350F.
- Place your brie in an oven-safe dish. If you would like to be able to serve the brie out of the same dish, make sure there is enough room for your mushrooms and hazelnuts. I used a 9-inch ceramic pie plate, which was perfect.
- Sautee your mushrooms in a dry pan, in batches if needed, until lightly browned and most of the moisture has evaporated. Set aside.
- Add the butter to the same pan, and sautee the shallots in the butter for about 5-10 minutes, until soft.
- Add the wine, thyme, and the mushrooms, toss together, and cook a bit more until most of the liquid cooks off and the mushrooms are fully cooked. Season with salt and pepper to taste.
- Meanwhile, bake your brie in your preheated oven for about 7-12 minutes until soft. I covered mine loosely with foil.
- Remove the brie from the oven and top with the sauteed mushrooms and hazelnuts. Tuck a few more sprigs of thyme around the brie if you’d like. Serve immediately with a crusty loaf of bread.
notes and variations
- To toast hazelnuts put them on a dry baking sheet and roast at 350F for 10-15 minutes until golden and fragrant.
