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.