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Caramelized Wild Mushroom Melody with Baked Brie and Crostini


Dec  10, 2011, Saturday Dinner Party at Kathy's


WHAT:
  • toasted sour dough bread [or baguette or crackers]
  • Brie log
  • mix of mushrooms - porcini, button, cremini, chanterelles, shiitake
  • balsamic vinegar
  • 1/4 cup veg. broth
  • olive oil
  • garlic
  • thyme
  • rosemary
  • parsly,
  • salt, pepper
  • lemon juice
  • truffel oil
  • toasted pecans


HOW:
Mushrooms:
  • heat olive oil in large skillet
  • quarter all mushrooms and add to the skillet on low, mid heat 
  • mushroom will release some liquid but after a while it will absorb it and start to get caramelized [about 20 mins]
  • add rosemary, thyme, chopped garlic, lemon juice, balsamic vinegar and veg. broth and let mushroom hydrate and absorb that flavors and caramelized some more.
  • add salt and pepper to test
  • remove from heat, add pecans and parsly and add little truffel oil
Brie:
  • take the log of brie and cut the top rind 
  • add mushroom mix on top and bake for about 8-10 minutes or until the cheese is melting
  • once done, add more parsly for garnishing
  • eat with crostini or cracker

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