"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Baked Brie With Mushrooms and Thyme Recipe

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This recipe for Baked Brie With Mushrooms and Thyme, by , is from The Amdahl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jen Amdahl

Category:
Category:

Ingredients:  
Ingredients:  
2 cartons fresh portabella mushrooms, sliced
2/3 c. dry red wine
1/4 c.. butter
1 large shallot, minced
1 clove garlic
2 tsp. fresh chopped thyme
1 13-14 oz. Brie
1 baguette, cut into 1/4 inch thick slices

Directions:
Directions:
Melt butter in large skillet. Add mushrooms and saute with salt/pepper, garlic, and shallots. Cook until brown, stirring occasionally. Add wine and boil until almost all the wine has cooked off. Stir in thyme. Season to taste.

Remove top rind from Brie. Discard. Place Brie on an oven safe serving tray or place in foil. Top with mushroom mixture. Bake at 350 for about 15 minutes.

Personal Notes:
Personal Notes:
Also great as an appetizer pizza. Prepare crust and bake. Then place chunks of Brie on the crust, top with mushroom mixture. Bake until heated through and cheese has melted.

 

 

 

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