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This recipe for PARTY WRAPPED BRIE & WILD MUSHROOMS, by , is from RECIPES AND REMEMBRANCES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Howerter


1 1/2 cups sliced fresh mushrooms
(shitake, oyster, button, brown)
2 tsp.margarine or butter
1 T. dry sherry or red wine
1 tsp.Worcestershire
3/4 tsp.fresh snipped tarragon or 1/8th dried
Dash of pepper
2 T. dried bread crumbs
1 17 oz. package frozen puffed pastry (two sheets)
2 8 oz. rounds of brie cheese
1 beaten egg with 1 T. water

Saute mushrooms in butter
Add remaining ingredients and cook until liquid is gone.
Add bread crumbs and cool.
Flour surface and roll out pastry to cut a 9" circle. Save trimmings.
Combine egg and water.
On the circle, spread 1/2 of mushroom mixture the size of the brie. Place brie on top and wrap folding and pleating.
Brush with more egg.
Cut leftover dough into fancy designs and place on top, brushing with more egg.
Slit top for steam.
Chill covered for 2 -4 hours. Bake 400 degrees 20 to 25 minutes.

Personal Notes:
Personal Notes:
I halve this recipe using a single round for al small group.
A great do-ahead.




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