Spirited Entertaining 2 - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Spirited Entertaining 2: Great New Recipes Using Manitoba Foods

Mushroom-Stuffed Brie en Croûte

maple_cafe_au_lait.jpg (8265 bytes)

Your guests will be really impressed with this treat.

1 tbsp	(15 mL)	butter or margarine
1 cup	(250 mL)	finely chopped fresh mushrooms
1/2 cup	(125 mL)	copped onions
1 tbsp	(15 mL)	all purpose flour
1/4 tsp	(1 mL)	dried thyme
1 tbsp	(15 mL)	dry sherry
		salt & freshly ground pepper
1/2 pkg	(397 g/pkg)	frozen puffed pastry, thawed
1 pkg	(125 g/pkg)	Brie cheese, cut horizontally in half
In small fry pan over medium-high heat, melt butter. Cook mushrooms and onions in butter. Stir occasionally, until liquid evaporates and mushrooms are tender, about 4 to 5 minutes. Stir in flour, thyme and sherry. Season to taste with salt and pepper. Cook, stirring constantly, until slightly thickened, 1 to 2 minutes. Remove from heat and set aside to cool. On lightly floured surface, roll pastry sheet to 1/8 in. (0.25 cm) thickness. Place bottom half of Brie on pastry. Spread half of cooled mushroom mixture over cheese. Top with second half of Brie. Spread remaining mushroom mixture on top of cheese. Gently pull pastry over mushroom mixture to cover. Pinch pastry to close. Twist slightly to form seal and fold tips back. Place on baking sheet. Bake at 425°F (220°C) 15 to 20 minutes or until puffed and golden brown. Serve hot with assorted crackers and/or fruit. Makes: 6 to 8 servings. Manitoba Mushroom Growers Association

Product Suggestion: Crown Royal with ginger ale Enjoy this Manitoba classic. Visit www.liquormartsonline.com for more information.

Photo used with permission. All rights reserved. Manitoba Agriculture, Food and Rural Initiatives

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