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

Comments

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