baked brie with garlic butter mushrooms – smitten kitchen

Welcome to the decadent meal I dream about each late December, once I need even easy meals to really feel festive. Sure, I’m significantly making the argument that baked brie ought to be a dinner dish. Or, if not dinner, possibly a luxe a part of it, so good for this blustery, celebratory time of yr. For dinner you may eat this with an enormous inexperienced salad and a cup of soup. You may set this out as a aspect dish with an enormous roast. You may put it out as a part of a celebration unfold too, an oasis of savory amongst the entire cookies and molten truffles.

We begin with the Garlic Butter Roasted Mushrooms within the archives, those that I describe as giving mushrooms the “escargot” therapy which to say that they’re cooked in a not-insignificant quantity of butter and garlic, then completed with lemon juice and a bathe of parsley till they’re complicated and wildly extra scrumptious than it could appear so few substances could possibly be. However why cease there? When you nestle in a small brie (or camembert) on the finish and let it heat up within the oven, there’s no trying again: you’re in all probability going to finish up scooping it time and again onto toasted baguette slices and fully forgetting to eat dinner — there actually aren’t any guidelines proper now and I say we lean into it.

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Smitten Kitchen Keepers, my third cookbook, has been out for precisely six weeks as we speak and nothing makes me happier than seeing what number of of you might be already cooking from it. I do know it’s been quiet round right here whereas I’ve hopped round Washington D.C, Philadelphia, Boston, Chicago, Toronto, Denver, Boulder, and even Spartanburg, South Carolina. Busy season continues within the new yr with guide tour stops in Minneapolis (subsequent week!), 92nd Road Y (in NYC), then Austin, Houston, California, Portland, Oregon, Seattle, Vancouver, oh and I simply added a March date in Columbus, Ohio! All guide tour stops and ticketing particulars are on this web page, and I preserve it up to date as we add new dates. I hope we get to lastly hang around. You realize what else goes to be actually enjoyable? Once I get to begin cooking the entire recipe concepts I had bottled up once I was on the highway this winter. I can’t wait.


6 months in the past: Summer season Ricotta with Grilled Greens
1 yr in the past: Russian Napoleon
2 years in the past: Small-Batch Eggnog and Baked Brie with Balsamic Purple Onions
3 years in the past: Unstuffed Mushroom Casserole and Banana Toffee Cake
4 years in the past: Baklava Babka and Cosmopolitan
5 years in the past: Dutch Apple Pie and Salted Butter Chocolate Chunk Shortbread
6 years in the past: Pimento Cheese Potato Bites
7 years in the past: The Browniest Cookies, Gingerbread Layer Cake and Feta Tapenade Tarte Soleil
8 years in the past: Deep Darkish Gingerbread Waffles, Fairytale of New York and Roasted Grape and Olive Crostini
9 years in the past: Breakfast Slab Pie, Gingerbread Snacking Cake and Rum Campari Punch
10 years in the past: Fromage Fort
11 years in the past: Cinnamon Brown Sugar Breakfast Puffs and Scallion Meatballs with Soy Ginger Glaze
12 years in the past: Spicy Gingerbread Cookies, Crescent Jam and Cheese Cookies and Milk Punch
13 years in the past: Host Brunch and Nonetheless Sleep In, Spinach and Cheese Strata, Pear Bread, Parmesan Cream Crackers, Walnut Pesto, and Spicy Caramel Popcorn
14 years in the past: Cranberry Vanilla Espresso Cake, Seven-Layer/Rainbow Cookies, Grasshopper Brownies, Braised Beef Quick Ribs, Sugar and Spiced Candied Nuts
15 years in the past: Robert Linxe’s Chocolate Truffles and Caramel Cake
16 years in the past: Parmesan Black Pepper Biscotti

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Baked Brie with Garlic Butter Mushrooms

  • 1 pound mushrooms, any type, right here I’m utilizing cremini and oyster
  • 2 tablespoons capers, drained and chopped
  • 3 giant garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt (I’m utilizing Diamond, use half of different manufacturers)
  • Freshly floor black pepper
  • 3 tablespoons chilly unsalted butter, lower into items
  • Juice of half a lemon
  • 1/4 cup chopped flat-leaf parsley
  • 8-ounce wheel of brie (or camembert)
  • A number of sprigs of thyme (non-compulsory)
  • Toasted baguette slices
    Warmth oven to 450°F. In a 2-quart baking dish, toss mushrooms with capers, garlic, oil, salt and lots of grinds of pepper. Dot with butter and roast, turning over as soon as, till mushrooms are extra deeply browned and a bubbly garlic sauce begins to kind under, quarter-hour. Whereas the mushrooms roast, trim the highest off your brie with a pointy knife — it’s completely edible however this makes it simpler to dip into when heat. Make area within the heart of the mushrooms and nestle within the brie and high with thyme, if utilizing. Return to oven for 10 minutes, till brie is heat and unfastened, including extra minutes if wanted. Squeeze lemon juice and scatter parsley over mushrooms. Prepare baguette slices across the brie and mushrooms. Place a small spoon the brie and a bigger spoon within the mushrooms. Serve instantly, swooping brie and scooping mushrooms and their juices on the toasty bread.


  • I often use cremini mushrooms however I had a number of oyster mushrooms too, and tore them in, and it is best to use no matter you’ve got round.
  • You didn’t ask however my favourite place to purchase cremini, shiitake, and oyster mushrooms in NYC is the Bulich Mushroom stand on the Union Sq. Greenmarket. They’re often on the north finish on Wednesdays and Saturday. The costs are cheap and the standard impeccable every time.
  • Sure, there are capers in right here and also you’re about to inform me you hate capers and ask what else you should use — I’d use anchovies. If you happen to’re about to inform me you don’t like anchovies both, I’m going to recommend that you just may simply not like briny issues and that’s okay, you’ll be able to skip it. No one has ever complained about mushrooms merely roasted in garlic butter. However I insist that the capers add an incredible nuance right here.
  • The mushroom portion of this dish is customized from the late Gourmand Journal. It’s also possible to discover the garlic butter roasted mushrooms within the archives right here.

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