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Brie with Mushroom and Sun-dried Tomato Topping Print Email


Brie with Mushroom and Sun-dried Tomato Topping

1/4 cup sun-dried tomatoes (not oil-packed)
1 cup boiling water
3 Tbsp. butter
2 cloves of garlic, chopped
¼ tsp. dried crushed red pepper
¼ tsp. dried thyme
1 pound assorted mushrooms (such as shiitake* and button)
¼ cup white wine
½ Tbsp. lemon juice
4 artichoke hearts, canned and cut into quarters
3 Tbsp. fresh basil, chopped
½ Tbsp. fresh parsley, chopped
1- 6-8" wheel of brie
1 - 15" Sautee Cedar grilling plank, soaked
1 French baguette, sliced or crackers

Place sun-dried tomatoes in a small bowl and pour boiling water over them. Let soak until tomatoes are soft, approx. 15 minutes. Drain, thinly slice, and set aside. Melt 1 ½ Tbsp. of butter in a large skillet and add garlic, red pepper, and thyme. Sauté 1 minute. Set heat to medium high, add mushrooms, sauté until brown. Add wine and lemon juice; simmer 2 minutes. Stir in sun-dried tomatoes, artichokes, and remaining 1 ½ Tbsp. of butter. Add fresh basil and parsley and set aside. Cut top rind of brie wheel off with sharp knife. Spoon mushroom mixture over brie. Place soaked plank on hot grill and close lid. Once plank begins to smoke and crackle place brie on hot plank. Grill for approx. eight minutes until brie is warm. Serve straight from plank with fresh bread or crackers. Use leftover mushroom mixture as a topping for crostini and sprinkle with goat cheese. Makes a great appetizer!
*If using shiitake mushrooms remove stems
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