This dish has been a specialty of mine for years and years! The warmth and umami from the mushrooms mixed with butter, garlic & red wine match perfectly with the creamy brie. This is a show stopper for any event!
For the filling, you'll need:
• 2 cups chopped cremini, white or portobello mushrooms
• 2 shallots, finely diced
• 2 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic
• ½ cup red wine
• 1 tsp freshly chopped Rosemary (or Thyme)
To wrap, you'll need:
• 3 - 4 sheets of phyllo pastry
• 1 can cooking spray OR ½ cup melted butter
• 1 round of brie
• Optional: Chopped green onion to garnish
1. Start with the Filling!
In a medium skillet, over medium heat, melt your butter and oil together.
Add in shallots, mushrooms and rosemary. Cook for 8 - 10 minutes the shallots have sweat and gone translucent, and mushrooms have started to dry out.
Turn the heat to medium low, and add in garlic, red wine and salt & pepper to taste. . Stir mixture so everything is coated in the wine and bubbly. Allow to simmer for about 10-minutes until the wine has been absorbed and the mushroom mixture starts to bind together.
Take off heat, and set aside to cool slightly.
2. For the phyllo wrap:
Preheat oven to 375°F. Have ready your cooking spray or your melted butter and a pastry or bbq sauce brush lay one sheet of phyllo on a large dry surface. Either spray or brush that sheet until coated. Add another layer of phyllo. Repeat this process until you've used no more than 4 sheets of phyllo.
OBC TIP: Phyllo pastry loves to be cool and a bit wet so a slightly damp tea towel works perfect to put over your sheets of phyllo while you work.
3. Put it together, and bake!
In the centre of your phyllo rectangle pile your mushroom mixture. Add the entire round of brie on top. (Note, please do unwrap the brie, but you do not need to take off the rind)
Fold phyllo pieces to cover the bottom of the brie. Feel free to use your spray or butter as glue, and trim off any pieces that you feel are too big!
Flip over so you have the phyllo folds on the bottom, and a flat surface on the top.
Brush with butter, and bake for 15-18 minutes until the phyllo is golden brown.
Serve immediately with crackers or crostini.
OBC TIP: Cut a French Stick into rounds, brush lightly with Olive Oil and bake at 375°F for about 10 minutes and serve with brie!
~Savour Your Experience!~
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