Invited to a birthday party this Sunday we decided to try out another French pastry, “pate brisee”, by making a baked brie wrapped in pastry or “brie en croute”. When we unwrapped the prepackaged pastry, it appeared to be heavier or thicker and the smell of butter sledgehammered us.
“En croute” is a French cooking method of wrapping food in pastry and baking it. I always thought that we Americans were the ones who first thought of heating brie, but maybe not. We probably just couldn’t be bothered with the pastry
Jade first cut a round from the pastry, using the brie as a guide.
Miraculously, she found some cutesy mushroom shaped pastry cutters in the jumbled, overcrowded cooking utensil drawer.
Using a second sheet of pastry, Jade placed the brie on top, halved it horizontally, and spread a cooled mixture of mushrooms and onions sauteed in butter on the bottom half of the brie. Jade then placed the top half of the brie on the mushrooms, creating a pretty cool looking “sandwich”.
She brushed it with beaten egg before baking it for 20 minutes in a 425 degree oven.
And mamma mia!
1 small onion, minced
1/2 lb mushrooms, finely chopped
2 tbsp butter
1 tbsp sherry or port
1/2 tsp ground nutmeg
Saute onion until soft, add mushrooms, sherry and nutmeg. Continue to cook until all liquid has evaporated. Cool before spreading on the brie.
Jade also made a platter of charcuterie or cold cuts that I thought was just gorgeous.