Connie accuses me of never following a recipe. I say never say never. LOL In all honesty, I rarely follow a recipe as written. Either I have an ingredient I want to use up so I substitute or I just use the recipe as a suggestion and fill in the blanks myself. That’s what happened with a recipe in Chef Recipes Made Easy. It was for camembert with a wild mushroom fricassee. It sounded wonderful but I had a wheel of brie and not one of camembert. And, I just had a box of cremini mushrooms, not all kinds of fun, wild mushrooms. And, last but certainly not least, it was going to be dinner along with a lovely bowl of room temperature ratatouille. That meant if I was to use the sage and walnuts, I’d be introducing a totally different herb. Fine. A recipe had totally become a suggestion.
What did we think? WOW! This was an incredible dish. In fact, it was so good that I made it again a few days later for a pitch in.
Wheel of brie (I used a 21oz wheel from Costco)
2 T butter
12 oz very thinly sliced cremini mushrooms
1 shallot, minced
¼ c prosecco, dry sherry or dry white wine
1 large sprig rosemary
½ c chopped pecans
Preheat your oven to 350. Put the brie in a tart pan. This is what you’re going to serve it in also. Melt the butter in a medium skillet. When it’s foaming add the mushrooms and shallot and until they’re well softened and the pan is relatively dry. Remove the pan from the heat and pour in the alcohol. Put the pan back on the heat and add in the rosemary sprig. I tucked it under the mushrooms. Stir regularly. Once the pan is again almost dry, add in the pecans and heat through. Pour the mushroom mixture over the brie and put the tart pan in the oven. Bake at 350 for about 15 minutes. After I took this out of the oven I drizzled it with pecan oil. Really any nut oil should work. Serve with baguette or sourdough toasts or party rye or whatever you please.
Adapted from Chef Recipes Made Easy