Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    BRIE CHEESE WITH MUSHROOMS IN A PASTRY CRUST     

   Ingredients :
 
2 rounds puff pastry
2 small brie cheeses
1 lb 2 oz (500 g) sliced mushrooms
2 tablespoons olive oil
1 garlic clove, finely chopped
╝ cup onion, finely chopped
╝ cup dry white wine
1 teaspoon thyme, finely chopped
1 tablespoon parsley, finely chopped
Salt
Pepper
1 egg white

   Preparation:

Heat olive oil in a medium size skillet and sautÚ onion and garlic until tender.

Add mushrooms and cook for 2 minutes. Pour wine and let mixture cook and reduce.

Stir in thyme and parsley and season to taste. Reduce until liquid has evaporated. Cool.

On a floured surface, roll out 1 circle of puff pastry. Place Brie cheese on the center and cut pastry large enough to enclose cheese.

Spoon half of mushroom mixture over cheese. Brush egg white over pastry to prevent it from soaking and wrap cheese. Brush egg white on ends to seal.

Transfer to a baking pan and bake at 425░F (220░C) for approximately 20 minutes. Remove from oven and transfer to a serving plate with a metal spatula.

Serve with toasts or crackers.
        Each cheese: 4 – 6 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved