Pastry-Wrapped Baked Brie with Mushrooms

Speaking of France and French food, I love Brie cheese and also enjoy mushrooms and just about anything wrapped in puff pastry. This impressive pastry-wrapped baked Brie has it all in one tidy package.

One of my favorite hors d'oeuvres, the Brie is runny and delicious, and the presentation is impressive when decorated with pastry cutouts and served with apple and pear slices. It is super easy to make too.

Pastry-Wrapped Baked Brie with Mushrooms
(Makes 8 servings per round of Brie.)

• 1 tablespoon butter

• 1/2 sweet onion, cut in a small dice
• 1 1/2 cups cleaned and sliced mix of fresh mushrooms (such as shiitake, oyster, button and baby bella mushrooms)
• 1 tablespoon dry sherry (can substitute dry red wine or beef broth)
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon snipped fresh tarragon or 1/8 teaspoon dried tarragon leaves, crushed
• Dash pepper
• 2 tablespoons fine dry breadcrumbs
• 1 17 1/4-oz. pkg. frozen puff pastry (2 sheets), thawed
• 2 - 3 1/4 inch whole Brie rounds
• 1 well beaten egg
• 1 tablespoon water
• Bread slices, crackers, apple and pear wedges

Pastry-Wrapped Baked Brie with Mushrooms

Melt the butter in a skillet over medium heat. Add the onion and sauté until translucent. Add mushrooms, cook until tender. Stir in the sherry, Worcestershire sauce, tarragon, and pepper. Cook, uncovered until liquid is evaporated, stirring occasionally. Remove from heat. Stir in breadcrumbs. Cool.

On a lightly floured surface, unfold one sheet of puff pastry. Gently roll out and cut a 9- to 9 1/2-inch circle, saving trimmings. Spread half of the mushroom filling in the middle of the pastry to a circle the size of the Brie. Place one Brie round atop mushroom filling.

Mushroom Filling

Combine beaten egg and water. Brush some of the mixture atop pastry circle around Brie. Wrap the pastry up and over the Brie, folding and pleating to cover the top of the Brie. Trim off excess pastry so that pleats are not too thick. Press dough to seal. 

Carefully invert the Brie onto a greased shallow baking pan. Brush pastry with more of the egg mixture. If desired, cut reserved dough trimmings into shapes and use to decorate top of pastry. Brush cutouts with egg mixture. Cut a couple of small slits for the steam to escape. Repeat with remaining sheet of pastry, mushroom filling, and Brie round. Chill both Brie rounds, covered, for 2 to 4 hours.

Bake in a 400°F oven for 20 to 25 minutes or until pastry is golden brown. Let stand for 20 to 30 minutes before serving. Serve warm with bread slices, crackers, apples and pears wedges.