3 tablespoons butter
1 small onion, finely diced
2 cloves garlic
2 teaspoons fresh sage
1 pound button and Portobello mushrooms, finely chopped
1/2 ounce dried mixed wild mushrooms, soaked in hot water, removed when hydrated
2 pounds of puff pastry
2 tablespoons water
2 1/2 pound brie round
Heat a sauté pan on medium-high heat. Add butter, onions and garlic. Cook until softened. Add mushrooms and thyme and stir constantly until all the liquid is gone. Remove from heat and set aside. Place brie in freezer for 5 minutes. Divide puff pastry into two. Roll out each one into 1/4 inch thick and 15 inches in diameter. Set aside. In a small bowl, whisk egg and water together. Remove brie from freezer and use a hot knife to slice brie in half lengthwise. Use egg wash to brush one puff pastry and place one half of brie on top. Spread mushroom mixture evenly over brie and place the other half of brie on top. Place other puff pastry on top of brie and smooth out to remove any air bubbles. Brush with egg wash and wrap brie by bringing sides of puff pastry over the cheese. Place in freezer for one hour. Preheat oven to 400 F and bake for 30 to 45 minutes, or until golden brown.
Serves 8 to 10.
Susan Mendelson is a Vancouver caterer.