Guest Post: Baked Brie with Red Wine Mushrooms and Thyme by Sweetsugarbean
We have a guest in the kitchen! We’re excited to have Renee of Sweetsugarbean back on the blog, sharing an appetizer worthy of a get together… and a glass of wine!
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for over six years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m especially proud of my debut cookbook All the Sweet Things which will be released this spring. Free time (remind me what that is again!) includes gardening, reading and eating too much chocolate.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. For this appetizer, I’ve used fresh cremini and oyster mushrooms. They partner well with a good glug of red wine and fresh thyme. Mushrooms are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
Everyone loves a good baked brie, at any time of year. For this appetizer, I cooked cremini and oyster mushrooms in a little butter, then added a bit of Dijon mustard and a good glug of red wine. That mixture simmered for a few minutes that I added a splash of whipping cream, which I then cooked until the mushrooms bubbled and became creamy. I topped the brie with the delicious mushrooms and baked it until the brie was melted and gooey. I Served slices of good crusty bread alongside and we dug in heartily. This is a great appetizer to serve for friends and family, and it goes ever so nicely with a glass of red wine. Fancy without being terribly fussy, this tasty snack is what mushroom (and cheese!) lovers dream about.Baked Brie with Red Wine Mushrooms and Thyme
Preparation time: 10 minutes | Total Time: 30 minutes | Makes: 4-6 servings
1 12 oz (350 g) whole, round brie cheese
2 Tbsp unsalted butter
4 cups sliced mushrooms (about 275 g)
1 cup sliced oyster mushrooms (about 100 g)
4 sprigs fresh thyme
1/2 cup red wine
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/2 cup whipping cream
1. Place the brie in the freezer while you prepare the mushrooms.
2. Remove it from the freezer, discard the wrapping and carefully slice the rind off the top or bottom, whichever side is the flattest. Place the brie in a heatproof container that holds it snugly.
3. Preheat the oven to 400F. Melt the butter over medium heat in a large skillet. Add the
mushrooms and thyme. Cook, stirring often, until the mushrooms are browned.
4. Stir in the red wine, mustard, salt and pepper and cook until the liquid has evaporated. Add the cream and
cook until the mushrooms are thickened.
5. Spoon the mushrooms on top of the brie and bake for 8-10minutes until the brie is melted.
6. Serve immediately, with crusty bread. ~~~~~