wild mushroom & truffled brie

You can say any of these words (truffle, brie, mushrooms) and it is a guaranteed swoon. But when you put them all together? It gets a little tricky to hold back. And it seems any desire to hold back is left by the wayside.

It actually wasn’t my intention. You see I was planning on adding some thyme from my “garden” but that truffle oil and salt always seems to catch my eye at the most perfect moments.

Would it be too much I wondered? Too rich and too ridiculously over-the-top it was not. There was definitely swooning and not just by me.

Warm brie, truffled mushrooms and crispy bread – I’m not sure if I can think of many other combinations quite like it. But then again, I’ve got everything I need right here.

Wild Mushroom & Truffled Brie

  • 8 oz wheel of brie
  • baguette slices, toasted
  • 1 shallot, minced
  • 1 Tbsp olive oil
  • 8 oz mushrooms, roughly chopped (I used an exotic variety of baby bella, oyster and shittakes)
  • 1 tsp truffle oil
  • 1 small pinch of truffle salt

Pre-heat oven to 375°. Remove wrapper from brie and place back in bottom half of cardboard. Bake on a sheet pan for about 10-15 minutes, until brie is soft.

Heat large pan over medium heat. Add olive oil to pan. When hot add shallot and saute for about 2 minutes. Add mushrooms and cook for about 5-7 more minutes, until mushrooms are tender. Remove from heat and add truffle salt and oil, stirring to incorporate.

Invert warm brie on platter and cover with mushroom mixture. Serve alongside baguette slices.

Comments

  1. says

    I am not going to lie – brie is the one cheese I cannot stand. I don’t know what it is! However, this looks simply stunning, but I have to say your new blog layout is even more stunning. I am IN LOVE with the design. Props to Zesty Cook!

    Hope all is well Ms. Emily – sorry I didn’t have time to meet-up this past weekend, but we will definitely make it work in the future.

    Lots of love,
    Holly

    • Emily says

      No worries, I meant to tell you that I was out of town at camp anyway! xo
      PS. I can’t believe you don’t like brie!! ;)

  2. says

    I absolutely love brie. Lately I’ve been trying different cheese, just to expand my cheese knowledge but i always find myself returning to good ol’ brie. I love the buttery-ness of it! And I love baked brie. AND I also love love mushrooms and truffle oil. This is a great hors d vours (sp? haha! no idea how to spell that) for parties too.

    PS Another thing my friends and I like to do is microwave brie topped with some sort of fruit jam or preserves until the brie melts and scoop it up with water crackers. Definitely not as pretty as your dish but very very tasty!

  3. Kristin says

    I am a huge lover of brie, and really, and cheese for that matter. I also love mushrooms. This seems like a perfect marriage of two great foods:) BTW, LOVE the new blog. So much easier to navigate.

  4. says

    Swooning right now. This looks incredible! You always do such a wonderful job of combining simple food to create something amazing.

  5. drew says

    Hahaha, maybe I should have checked out your webite before i tried to make it from memory. Yours is way more classy, the fanciest part of mine was adding a splsh of boxed wine while cooking the mushrooms haha. Next time I will look here first.

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