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Ingredients
- 2 ounces dried shiitake mushrooms, rehydrated (page18), stemmed, and chopped
- 1/2 to 1 bunch green onions (scallions), white and green parts, chopped
- Freshly ground black pepper to taste
- 2 to 4 tablespoons minced fresh rosemary
- 1 1/2 cups almonds, toasted (page 27) and chopped
- 2 pounds brie (wheel or wedge)
Details
Servings 10
Preparation
Step 1
Preheat the oven to 350°F. Combine all the ingredients, except the brie, in a food processor fitted with the metal blade and process, or combine in a bowl.
Slice the brie in half crosswise to form two circles or two wedges. Place the bottom half on an ovenproof platter or in an ovenproof pan attractive enough to serve in.
Top that piece with half of the shiitake mixture. Place the other piece of of brie on top and top with the remaining mixture.
Bake until hot and the cheese just starts to melt, about 15 minutes.
FAST: Can prepare through step 3 up to 3 days in advance and refrigerate, or freeze for up to 3 months.
FLASHY: With assorted crackers, any Melba/Crostini (pages 263-273), or Pita Chips (page 274). Garnished with fresh rosemary and or any nontoxic flower.
FABULOUS: With any fresh herb instead of rosemary. With minced roasted garlic (page 26) added to the shiitake mixture. Use this mixture in omelets, crepes, lasagna, cannelloni, mushrooms, garlic crouton rounds (page 270) and or tartlets.
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