Baked Brie And Brandied Mushrooms Recipe
Summary
MethodBaked
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Slivered almonds | 2 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Brandy | 1 Tablespoon | |
| Tarragon leaves | 1 Teaspoon, dried | |
| Pepper | 1/8 Teaspoon | |
| 1 (8 oz.) round Brie cheese | ||
| Tarragon sprig | 2 | |
Directions
Preheat oven in Convection Bake to 375°F (*350°F).
Melt margarine in medium skillet over medium heat. Add almonds and stir 2 to 3 minutes or until almonds are browned. Stir in mushrooms, garlic, brandy, tarragon and pepper. Stir 1 to 2 minutes or until mushrooms are tender. Remove from heat.
Place cheese in ungreased decorative shallow baking dish or 8- or 9-inch pie pan. Spoon mushrooms over top.
Convection Bake for 10 to 12 minutes or until cheese is soft. Garnish with tarragon sprigs.
Melt margarine in medium skillet over medium heat. Add almonds and stir 2 to 3 minutes or until almonds are browned. Stir in mushrooms, garlic, brandy, tarragon and pepper. Stir 1 to 2 minutes or until mushrooms are tender. Remove from heat.
Place cheese in ungreased decorative shallow baking dish or 8- or 9-inch pie pan. Spoon mushrooms over top.
Convection Bake for 10 to 12 minutes or until cheese is soft. Garnish with tarragon sprigs.
Chef
