Caramelized Onion & Mushroom Brie en Croûte

Crispy pastry wrapped around rich brie cheese, stuffed with sweet, caramelized onions and balsamic glazed mushrooms might be the most luxurious appetizer possible! Enjoy with a variety of accompaniments such as crackers, fruit preserves and fresh fruit.

Makes: 2, 14 oz. Brie en Croûte

Ingredients

• 2 tablespoons unsalted butter, divided

• ½ large onion, thinly sliced

• 8 ounces RI Mushroom Co. Chef’s Mix mushrooms, finely chopped

• 1 tablespoon minced garlic (~2 cloves)

• 1 teaspoon chopped fresh thyme

• 1 teaspoon soy sauce

• 2 tablespoons balsamic vinegar

• 2 tablespoons white wine

• Kosher salt, to taste

• Black pepper, to taste

• 2 ea. 8-ounce wheels of Brie

• 2 sheets of frozen puff pastry, thawed

• 1 egg, beaten

• Toasted baguette slices or crackers, for serving

• Apple slices, for serving

• Gherkin pickles, for serving

• Fruit preserves, for serving

Directions

1. Unwrap the puff pastry sheets and place them on a plate on the counter to thaw. This should take 30-40 minutes. They can also be thawed overnight in the fridge.

2. In a large non-stick skillet over medium-low heat, add 1 tablespoon unsalted butter. Once butter is melted, add thinly sliced onions and a pinch of kosher salt. Stir onions occasionally and let slowly caramelize, uncovered, about 10-15 minutes. Remove caramelized onions and reserve in a small bowl.

3. In the same non-stick skillet, increase heat to medium-high and add the remaining 1 tablespoon unsalted butter. Once the butter stops foaming, add the prepared RI Mushroom Co. Chef’s Mix mushrooms, and cook, stirring occasionally, until they start to brown, about 5 minutes.

4. Add garlic and thyme to mushrooms and cook until aromatic, about 1 minute. Reduce heat to medium and add soy sauce, balsamic vinegar, and white wine. Cook until most of the liquid is evaporated and the mushrooms are lightly glazed. Season with salt and pepper to taste and reserve mushrooms in a separate bowl.

5. Preheat oven to 425 °F. Line a baking sheet with parchment paper. Using a sharp knife, carefully slice through the equator of both 8-ounce wheels of brie and pull the halves apart.

6. Unfold one sheet of puff pastry on the baking sheet and place one half of brie, rind-side down, onto the pastry. Layer half the mushrooms on top, followed by half of the caramelized onions. Top with the other half of brie, rind-side up. Enclose the pastry around the brie, stretching and trimming excess pastry as necessary. Flip it over, so the seam of the pastry is at the bottom and smooth pastry is on top. Repeat this process with the remaining pastry, brie, mushrooms, and caramelized onions.

7. Using excess puff pastry, cut little triangles, circles, or other decorations for the top (optional). Brush both Brie en Croûte with beaten egg, followed by pastry decorations, and more egg on the decorations.

8. Place in the preheated oven and bake until the pastry is golden-brown, about 20-25 minutes. (It is normal for some cheese to ooze out.) Let rest for 2 minutes before transferring to a cutting board or serving platter. Serve with toasted bread or crackers, sliced apple, pickles, and fruit preserves. Enjoy while warm and gooey!

   Chef’s Notes:

   • Recipe can be prepared ahead of time up to step 7. Then refrigerate or freeze. (Allow frozen wheels to thaw overnight in the refrigerator.) Preheat oven to 425 °F and bake 20-25 minutes.

   • Try this recipe with another variety of RI Mushroom Co. mushrooms including Baby Bella or Maitake.