We love pulling this one out for a crowd over the holiday season—it's festive, indulgent and great for sharing with a group of friends. The bubbly cheese is perfect for attacking with baguettes or crackers! —boymeetsgirlmeetsfood
extra-virgin olive oil, plus 2 tablespoons
medium sized brown onion, thinly sliced
assortment of wild mushrooms, cleaned
Salt and pepper, to taste
medium sized wheel of good quality brie
baguettes and crackers, to serve
In This Recipe
Begin by heating the oven to 350F.
Next, caramelize the onion on the stovetop with the brown sugar and extra-virgin olive oil. About 6 minutes into cooking the onions, toss in the thyme, bay leaf and the red wine.
At this point, pop your brie in the freezer, for about 7 minutes. This will harden it up a bit, making it easier to remove the top rind later.
Chop your mushrooms into smaller pieces—depending on the size of your mushrooms it will vary, but you want to aim for pieces that are small enough to pick up with a cracker, but not too small.
Add the mushrooms to the onion mixture, along with more extra-virgin olive oil. Cook the mixture down for about 7 minutes. Add salt and pepper to taste.
While the mushroom mixture is cooking, cover a small baking tin with two layers of foil. Put the brie into the baking tin, and scrape the top rind off of the brie—because you've frozen it, this process is much easier and you won't lose as much brie. And the removed rind makes for excellent snacking while you assemble the rest of the dish!
Spread the mushroom and onion mixture evenly across the brie, and pop it into the oven.
After about 12 minutes, when the brie is bubbling slightly including in the center, remove the brie from the oven. Serve immediately with plenty of bread and crackers for dunking—absolutely delicious!