| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers/, Gardiner |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/4 |
lb |
Mushrooms; sliced thin |
| 3 |
|
Scallions; chopped fine |
| 2 |
tb |
Parsley; minced |
| 2 |
lb |
Brie |
|
|
Puff pastry |
|
|
Apple or pear wedges |
INSTRUCTIONS
1) Melt butter in a hot saute pan. Add mushrooms. Cook over medium heat
until most of their liquid has evaporated. Remove from heat and toss with
scallions and parsley. Let cool completely.
2) Slice chilled brie in half horizontally and separate halves. Spread
mushroom mixture over bottom half of cheese and replace top, pushing down
to make sure it is even. Wrap cheese in puff pastry and chill 30 minutes.
3) Bake in a preheated 425 degree oven for 10 minutes, then reduce heat to
350 degrees and cook until pastry is fully cooked and crisp. Let rest 5-10
minutes. Garnish top with apple or pear wedges. Cut into wedges and serve.
NOTE: For a 2.2 lb (1Kilo) Brie, bake at 425~ for 10 minutes; 350~ for 15
to 20 min.
Recipe by: Craig Gardiner (KNHT09A)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 17, 1997
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