I decided to start a blog so that I could write about my culinary interests. I also thought about the many times I would have loved to be able to reach the author of a cookbook – a way to ask about ingredients, make comments about recipes I’ve made. So this is also a way for readers to leave comments that they want answers to.
For this entry a gooey and savory appetizer:
Brie with Red Wine Sautéed Mushrooms and Thyme – Serves 4
2 tablespoons unsalted butter
1 cup sliced button-mushrooms
1/4 cup dry red wine
1 teaspoon fresh thyme
Baguette, 16 1/4- inch thick slices
Preheat the oven to 350 degrees F.
Remove the rind from the top of the brie, and place it in an oven safe baking dish and set aside.
Toast baguette slices in the oven for 8 to 10 minutes, or until golden brown.
Meanwhile, in a small saute pan, melt the butter over medium heat, add mushrooms and cook until browned. Add red wine and thyme to the mushrooms. Continue cooking over medium heat until wine cooks off.
Pour the red wine mushroom mixture over brie, and bake for 15 minutes, or until brie is slightly melted. Serve on a tray with baguette slices and spoons. Enjoy immediately.