Anyone nosing through my pantry might wonder if I like getting tipsy--there is always a bottle of good brandy among my vanilla beans and dried orange zest. The truth is: I am fond of cooking with brandy. And this is one of my favorite recipes for a dazzling appetizer or a simple elegant evening shared with a bottle of red wine.
2 cups baby bella (also known as crimini) mushrooms, gently rinsed and sliced
1/4 cup of slivered almonds
2 Tbsp brandy
2 generous pinches of French tarragon
Sprinkling of Celtic sea salt
Two quick grinds of black pepper
1 round of brie (make sure it is not stale; buy from a reputable cheese source)
Sautee the first 6 ingredients until the mushrooms are cooked through, but not limp. Line a square glass pan with wax or parchment paper. Set brie round on top of paper. Cover with mushroom mix and place pan in pre-heated 350 degree oven. Bake for 12-15 minutes. The brie should still be firm, but upon cutting, it will ooze. Great served with flatbread crackers, nut thins or a classic fresh baked bread torn into chunks. Savor, sip some wine and enjoy!
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Comments: 16
Jim--and you can adapt this to a Dutch oven. Just imagine simple elegance around a campfire!
Jean--great group you've got going. Thanks!
Ok let me go and see what other treasures you're going to tell me about! Salud.
Glad you stumbled in Madame Donna! Love the frog!
Hi Toni--thanks for stopping by.