- 2 tablespoons butter
- 1 shallot, thinly sliced
- 8 oz large white mushrooms, (baby portabella or combination) stemmed, washed and sliced
- 1 teaspoon fresh thyme
- 1/3 cup Ghost River Copperhead Red Ale
- 1/3 cup black walnuts, toasted
- salt and pepper
- 1 sheet frozen puff pastry dough, defrosted
- 1 small (5” or 6”) wheel of Brie
- 1 large egg, beaten
- crackers and sliced apples
Preheat oven to 425°. In a large skillet, melt butter and add shallots, mushrooms and thyme. Cook over medium-high heat, stirring frequently until mushrooms are soft and liquid has evaporated. Add beer. Cook until liquid has evaporated. Remove from heat. Stir in toasted walnuts. Season with salt and pepper. Cool.
Carefully lay puff pastry dough on a parchment-lined baking sheet. Spread half the mushroom mixture in the center of the dough (in a 5” circle). Cut brie in half to form 2 circles. Place first half on top of mushroom mixture on pastry dough. Top with remaining mushroom mixture and second brie half. Brush edges of dough with beaten egg. Fold dough up around brie wheel (trim dough if more than 2 layers thick). Flip pastry-wrapped wheel so that smooth side is on top.
Brush pastry with beaten egg. Score lightly with a sharp knife. Bake until pastry is golden brown, about 30 minutes. Serve warm with crackers, toasted bread and winter fruits, such as apples and pears.
About this recipe
Recipe adapted from www.blackwalnutrecipes.com
WINE PAIRING courtesy of Wine Market, 4734 Spottswood — Here’s your big chance to break out that rich and buttery Chardonnay you’ve been waiting to open.
Cambria Katherine’s Vineyard Chardonnay, Santa Maria Valley, 2007 $23
Foley Rancho Santa Rosa Chardonnay, Santa Rita Hills, 2008 $28
BEER PAIRING courtesy of Chuck Skypeck, Boscos Brewing Co. and Ghost River Brewing — Drop by Ghost River Brewing and pick up a growler of the new Copperhead Red to serve with this great recipe. The malty, nutty flavors in the red ale will blend perfectly with this rich, decadent cheese.