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.
Robin Sue's Summer 2010 Favorite Reads
Cutting for Stone
The School of Essential Ingredients
The Lisbeth Salander Trilogy
The Girl with the Dragon Tattoo
The Girl Who Played with Fire
The Girl Who Kicked the Hornet's Nest
The Hunger Games Trilogy
The Hunger Games
Catching Fire
Mocking Jay
Read any good books lately? Do share...
11 comments:
Oh - I do love that recipe! It is hard to hate anything with Pine nuts in it - don't you think?!
Was just reading that there's huge potential for American piñon nuts but they are currently only grown in forests that are protected as state parks or recreational areas. In terms of dollars per pound of protein, they're cheaper to grow than beef. Cheers!
This sounds YUMMY!!! I can't wait to try it!
This looks absolutely mouth-watering... I'm a brie fanatic, so I'm bookmarking to try for sure!
Love the deal you made with your friend. You're right - you both won!
I loved Cutting for Stone and The School of Essential Ingredients too. Actually, my book club read Cutting for Stone not long ago and it was a hit w/ everyone. I've only read Dragon Tattoo, so I'm behind on that trilogy, but I'll catch up.
My faves this summer have been The White Tiger and The Master Butchers Singing Club.
I LOVED the School of Essential Ingredients!! And I LOVE this recipe! Yum!
Oh, I'm going to have to make this one soon! I won't be able to stop eating it once it's ready!
I just love the ooey gooey-ness of baked brie! Sounds like a winner.
Of course, you know my love for cheese - this recipe just brings it over the top!!
I used to read books all the time - I need to get back in the habit of reading before bedtime.
What a yummy baked brie.
I've read Steig Larsson's books and Cutting for Stone is on order. I need to check out the others on your list.
Mimi
This sounds like a perfect Autumn food!
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