1 15oz wheel of President Brie (used 7oz Light Brie)
4 oz mushrooms, shitake finely chopped
1 tablespoon butter for saute
4 tablespoon melted butter
1/2 teaspoon tarragon
2 garlic cloves finely chopped (used 4 cloves)
Preheat oven to 350 degrees. Saute mushrooms with tarragon, garlic in 1 tbs of butter until the mushrooms are dry. Cool the mixture. Slice the wheel in half. Spread the mushroom mix on the bottom layer and the top with the other Brie half. Layout one sheet of the phyllo and brush with melted butter. Stack another sheet on top and brush with melted butter. Repeat until all six sheets have been used. Place the brie in the center and gently press the phyllo around the brie, gather the top to form a ruffle and brush with melted butter. Transfer to a baking dish and bake until the pastry is golden. Rest the pastry for 20 minutes before.
*I made it for my friends and it was gone in seconds asking for more. I didn’t even had a chance to take a picture when I cut it in portions. That is how good it is 🙂 I love shitake mushrooms paired with the queen of all cheeses brie it was…oh so perfect. I used the Light Brie and added more garlic. I also put shitake mushrooms in the middle and on top. Lesson make two especially when you have company. enJOY!!!