Baked Brie with Mushrooms and Thyme

Baked Brie with Mushrooms and Thyme
Photo by José Picayo


  • 6 ounces crimini (baby bella) mushrooms
  • ½ ounce dried porcini mushrooms*
  • 1 13-to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
  • 2 tablespoons shallot
  • 1 baguette
  • 2/3 cup dry red wine
  • 2 teaspoons fresh thyme
  • + 2 more ingredients
    • 2 tablespoons (1/4 stick) butter
    • 6 ounces shiitake mushrooms

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into ...

View full recipe at Epicurious


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