A delightful appetizer featuring creamy Brie and savory mushrooms encased in golden puff pastry.
Melt the butter in a skillet over medium heat and sauté the onions until softened.
Cook the onions until they are translucent to bring out their natural sweetness.
Add the mushrooms, white wine, nutmeg, and a pinch of salt and pepper. Cook until the liquid evaporates.
Ensure the liquid is fully evaporated to prevent the pastry from becoming soggy.
Roll out one sheet of puff pastry on a floured surface and cut a circle slightly larger than the Brie.
Keep the puff pastry cold to make it easier to work with.
Place the bottom half of the Brie on the pastry, spread the mushroom mixture on top, and cover with the other half of the Brie.
Ensure the mushroom mixture is evenly spread for consistent flavor.
Wrap the Brie with the second sheet of puff pastry, sealing the edges with beaten egg.
Use a fork to crimp the edges for a decorative touch.
Brush the pastry with egg wash and chill for 30 minutes.
Chilling helps the pastry hold its shape during baking.
Bake in a preheated oven at 425°F (220°C) until golden brown.
Place the pastry on parchment paper to prevent sticking.
Let the baked Brie cool for 15 minutes before serving.
Cooling slightly allows the cheese to set for easier slicing.
Continue in our app for the best experience
