Brie rounds are topped with shallots, onions, and mushrooms sauteed in ale, then wrapped in puff pastry and baked.
Prep Time: 1 hours, 20 minutes
Cook Time: 20 minutes
Ingredients:
- 5 tablespoons butter
- 2 shallots, thinly sliced
- 1/2 cup onions, chopped
- 16 large white mushrooms, washed and sliced
- 1 teaspoon of your favorite herb (thyme, fines herbs, rosemary)
- 1/3 cup Samuel Adams Boston Ale
- 1/3 cup toasted walnuts or pecans, coarsely chopped
- 1 package (4 sheets) frozen puff pastry dough, thawed
- 2 small Brie rounds with white skin, chilled thoroughly
- Baking parchment
- 1 egg, beaten slightly
Preparation:
Heat 3 tablespoons butter in a heavy skillet, add shallots and onions and cook, stirring frequently, until translucent. Remove from pan. Turn heat to medium high and add remaining butter. Saute mushrooms and herbs, stirring constantly until softened. Add ale and sauteed onions, cooking briskly until the ale has evaporated. Remove from heat and cool. Stir in toasted walnuts or pecans.Roll one piece of puff pastry into a 12 x 12-inch square on an unfloured surface by picking the pastry up and turning it after each roll. Split one brie round horizontally with a sharp knife, place one half on puff pastry. Spoon one-fourth of the mushroom mixture over the bottom. Gently gather the puff pastry up over the top, sealing by pressing and slightly twisting the dough and forming ends into a flower. Repeat with the other half and second brie round.
Place on a parchment-lined baking sheet and refrigerate at least one hour, or wrap and freeze up to one month. Before baking, brush the surface with beaten egg. Bake at 350 degrees F until puffed and golden brown.
Yield: About 12 servings
Source: Great American Beer Cookbook by Candy Schermerhorn (Brewers Publications)
Reprinted with permission.
