This is one delicious appetizer.
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon butter
- 6 Shitake mushrooms, stems removed & thinly sliced
- 1/2 teaspoon fresh thyme, chopped
- Pinch Kosher salt and pepper to taste
- Pinch garlic powder
- 1 sheet puff pastry, removed from freezer about 30 minutes before using
- Flour
- One 8 ounce wheel of brie, with top rind removed
- 1 tablespoon grainy mustard
- 1 egg, beaten
- 1 tablespoon milk
Directions
- Preheat oven to 400°
- Put non-stick pan on high/medium heat, add oil, butter and mushrooms - cook about 5 minutes until nicely softened, add thyme, salt, pepper and garlic powder - stir well to combine then remove from heat and set aside
- Unfold the pastry sheet on a lightly floured surface, roll out pastry to make it a little thinner
- Place cooked mushrooms in the center of the pastry - spread out to approximately the same diameter as the cheese
- Spoon mustard on top of brie, then place mustard-side down onto the mushrooms
- Fold the pastry up over the cheese to cover and turn over - trim the excess - and place onto a parchment lined baking sheet and press down to seal. Reserve the pastry scraps for decoration (if you want)
- Beat the egg and milk to combine in a small bowl with a fork or whisk. Place seam-side down onto a lined (parchment paper) baking sheet. Decorate with the pastry scraps, if desired - brush with the egg wash
- Bake for 25 minutes or until the pastry is golden brown - serve with thinly sliced baguettes or crackers.