Made an appetizer tonight that was a hit. Based on one we had at Mosaic Restaurant and Wine Bar here in town.
8oz mushrooms - We used velvet pioppini, trumpet royale and brown clamshell.
1 lg shallot
2 tbsp unsalted butter
white wine
Heavy cream
4oz trimmed brie cheese
Brie wedge
Sourdough Baguette
Slice large mushrooms lengthwise into strips the size of the pioppini’s. Saute shallots in butter in large pan on med high heat, add mushrooms, cook for a minute and add a spalsh of white wine to deglaze. Toss for a minute then add brie and some heavy cream (less than 1/4C). Heat mixture until cheese melts and mixes with cream. Salt and pepper to taste.
Warm a wedge of brie on a large plate, slice baguette and grill till toasted. Pour mushroom mixture around brie and serve with toasted baguette slices. Spread a bit of brie on bread and pile on the mushroom mixture.
Have a photo but we’re having technical problems with the camera. Oh man does this taste good!
