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2011-09-14Brie en Croute with Shitake Mushrooms: Brie, Mushrooms, Shitake, Butter, Butter, Tarragon, Garlic, Phyllo Sheets
Brie en Croute with Shitake Mushrooms featuring Président® Brie

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Président® Brie

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Brie en Croute with Shitake Mushrooms

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  • 15 oz. Président® Brie
  • 4 Mushrooms, Shitake
  • 1 tbs Butter
  • 4 tbs Butter, melted
  • 1/2 tsp Tarragon
  • 2 cloves Garlic, chopped fine
  • 6 sheets Phyllo Sheets, thawed


Preheat oven to 350 degrees.

  • Saute mushrooms with tarragon, garlic in 1 tbs of butter until the mushrooms are dry. Cool the mixture.
  • Slice the wheel in half. Spread the mushroom mix on the bottom layer and the top with the other Brie half.
  • Layout one sheet of the phyllo and brush with melted butter. Stack another sheet on top and brush with melted butter.
  • Repeat until all six sheets have been used.
  • Place the brie in the center and gently press the phyllo around the brie, gather the top to form a ruffle and brush with melted butter.
  • Transfer to a baking dish and bake until the pastry is golden.
  • Rest the pastry for 20 minutes before serving.


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