In a sauté pan over medium heat, melt 1 ½ tbsp of butter. Add mushrooms, shallot, minced garlic, and thyme sprigs. Season with salt and pepper, and add 1 ½ tablespoons of balsamic vinegar. Cook until mushrooms are soft and reduced.
Preheat oven to 425 degrees. Trim the top rind off the brie. Place it on a parchment paper-lined baking sheet. Top the brie with the cooked mushroom mixture. Cover with the puff pastry. Carefully flip the pastry-wrapped brie upside down and fold the edges of the puff pastry to seal the brie and mushroom mixture inside. Flip it back over and place it on the baking sheet.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush the top of the puff pastry with the egg wash. Gently score the top of the puff pastry with a knife.
Bake for 20 minutes, or until the puff pastry is golden brown.
Serve warm with crackers and enjoy!
0 servings
Ingredients
Directions
In a sauté pan over medium heat, melt 1 ½ tbsp of butter. Add mushrooms, shallot, minced garlic, and thyme sprigs. Season with salt and pepper, and add 1 ½ tablespoons of balsamic vinegar. Cook until mushrooms are soft and reduced.
Preheat oven to 425 degrees. Trim the top rind off the brie. Place it on a parchment paper-lined baking sheet. Top the brie with the cooked mushroom mixture. Cover with the puff pastry. Carefully flip the pastry-wrapped brie upside down and fold the edges of the puff pastry to seal the brie and mushroom mixture inside. Flip it back over and place it on the baking sheet.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush the top of the puff pastry with the egg wash. Gently score the top of the puff pastry with a knife.
Bake for 20 minutes, or until the puff pastry is golden brown.
Serve warm with crackers and enjoy!