This is by far my most favorite savory baked brie recipe. My friend Rindy introduced it to our Supper Club a few years back and since then, each time I made it, it is inhaled by my guests. I have since dubbed it Book Club Baked Brie because when I made this for my Neighborhood Book Club the entire dish was gone in 5 minutes flat, so you may want to double the recipe. This time I am making this baked brie for my friend Marjorie. We made a deal, I make this dish and she supplies me with fantastic German wine. I think we both won. Smile.
Book Club Baked Brie
4 ounces diced pancetta
1/3 cup finely diced sweet onion
10 ounces finely diced mushrooms
1/3 cup Good! Red Wine, I used MacRostie Syrah
3/4 cup toasted pine nuts
kosher salt and pepper to taste
1 pound wedge or wheel of brie cheese, cubed
In a large skillet, over medium heat, cook onion and pancetta until pancetta is slightly browned. Tilt pan and spoon out excess grease, or soak up with paper towel. Add mushrooms and red wine and simmer, uncovered, until liquid is cooked off, about 30 minutes. Add pine nuts and cook another 5 minutes so that the nuts release their oils and flavor. Gently salt and pepper to taste. In a greased baking dish spread out cubed brie and top with mushroom mixture. Bake in 350 degree oven for 25 minutes. Serve with crackers or baguette slices. I used sandwich thins, split and quartered. Serves 8.
***Other uses for this mushroom topping: Toss with cubed brie in hot pasta, toss while still warm with spinach leaves and vinaigrette dressing, or serve atop thinly sliced, toasted, and buttered baguettes.
Read any good books lately? Do share…