Garlic & Mushroom Baked Brie Wrapped in Puff Pastry.

I love brie. I love pastry. So this sounded like the perfect appetizer to me!
*Note: I changed a few ingredients from the original recipe because I wanted to use ingredients that I had on hand. This is a very adaptable recipe!*

MUSHROOM FILLING:

-1 Tbsp olive oil
-1 cup mushrooms, sliced
-1 cup onions, sliced
- 1 Tbsp roasted garlic, finely chopped
-1 Tbsp white wine
- Salt & pepper
BRIE EN CROUTE:
-2 tbsp flour
-1 puff pastry
-6-8 oz round brie cheese, rind trimmed off
-1 egg & 1 Tbsp water (makes the egg wash)

***

Preheat oven to 400F. Heat a small skillet to medium and add oil. Add the onions and mushrooms and season them with salt & pepper and cook until the mushrooms release their water and onions caramelize, then reduce the heat to low. Next add the garlic to the pan and brown for about 2-3 minutes (not too long because you don't want the garlic to burn!) Once the garlic is aromatic add the white wine and cook until all of the liquid has evaporated and then transfer to a bowl and set aside.

Next, lightly dust the counter with flour and unfold or roll out the puff pastry on the surface. Place the prepared mushroom mixture in the center of the pastry and then stack the brie on top of it. Fold the pastry over the cheese, trimming off the excess. Lightly coat the whole pastry with the egg wash and flip the wrapped brie so that the seam side is down. Bake on a baking sheet for about 25 minutes or until pastry is golden brown. Let stand for about 10 minutes before serving.

Serve with crackers and fresh fruit and enjoy as an appetizer at your next dinner party!

Original recipe found here.