Shelly's Recipe

MUSHROOM TARRAGON BRIE EN CROUTE

Category: Cheese

1 tsp olive oil and butter
6 oz button mushrooms, chopped
2 tbsp fresh minced tarragon
2 oz Wine
One 2.2 lb wheel of brie
2 (8 oz) pkg cream cheese, softened
1 pkg puff pastry, thawed to room temperature
1 egg, slightly beaten

Saute mushroom, tarragon and wine in olive oil and butter. Season to taste with salt and pepper. Stir occasionally until mushrooms are tender. Remove from heat and allow to cool for 5 minutes. Mix with creamed cheese.

Unroll the puff pastry and remove the plastic wrapping and labels from the brie. Us a small decorative cookie cutter, cut out shapes of some of the dough to accent the top of the pastry. Spread mushroom mixture on top of the white skin of the brie and work it into a dome shape. Wrap the dough over the top of the brie and mushroom mixture. Fold pastry down along the sides and under the brie to seal. Brush entire surface of pastry with beaten egg. Affix the cutouts and baste them with the eggs. Bake for 20-30 minutes or until pastry is golden brown. Remove brie from oven and place baking sheet on a flat surface to cool for approximately 5 minutes.