Cranberry Maitake Brie Bites

Nutty sautéed Maitake mushrooms paired with creamy brie cheese and tart cranberry sauce create a Fall flavor explosion. Wrap it up in crunchy pastry and top with more herbs for an elegant holiday appetizer or part of an elevated Thanksgiving spread. 

Makes: 8-12 (24 ‘bites’)

Ingredients

• 2 tablespoon extra virgin olive oil

• 8 ounces RI Mushroom Co. Maitake mushrooms, thinly sliced

• 1 teaspoon of chopped fresh thyme

• Salt and freshly ground black pepper, to taste

• 1 (8-oz.) tube crescent dough

• All-purpose flour, as needed

• 1 ea. 8-ounce wheel of brie cheese

• ½ cup cranberry sauce or dried cranberries

• 2 tablespoons pepitas (pumpkin seeds) or sunflower seeds

• 6 long sprigs of rosemary, cut into 24 mini-sprigs for garnish (optional)

Directions

1. Preheat oven to 375° F. Use non-stick cooking spray to lightly grease a mini muffin tin.

2. Add extra virgin olive oil to a medium non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, add sliced RI Mushroom Co. Maitake mushrooms. Cook, stirring occasionally, until the mushrooms begin to crisp up, about 5-7 minutes. Add thyme and cook for 1 minute more. Remove pan from heat and season with salt and freshly ground pepper, to taste. Place onto a plate and let cool slightly.

3. On a lightly floured surface, open and gently roll out crescent dough, and pinch together seams forming one large rectangle. Use a rolling pin to flatten dough until just under ¼ of an inch thick. Use a sharp knife to cut 6x4 into 24 equal squares. Gently press crescent squares into prepared mini muffin tin.

4. Cut brie cheese into 24 equal pieces and place one in the middle of the crescent dough. On one side of the brie, place a few pieces of sautéed Maitake mushrooms and on the opposite side place some cranberry sauce or dried cranberries. Top with pepitas or sunflower seeds, and a mini sprig of rosemary.

5. Bake until the crescent pastry is golden, about 15-17 minutes. Let cool about 5 minutes before removing cups from the tin onto a serving platter. Enjoy while warm!

   Chef’s Notes:

   • Try these bites with any variety of RI Mushroom Co. mushrooms including Baby Bella, Blue Oyster, Golden Oyster, or Shiitake.