Yield: 6 servings
|1½ cup||Sliced mushrooms|
|1 each||Tb butter or margarine|
|1 each||Tb dry sherry|
|1 teaspoon||Worcestershire sauce|
|¼ teaspoon||Dried thyme, crushed|
|2 eaches||Tb fine dry bread crumbs|
|4 eaches||Sheets phyllo, thawed|
|3 eaches||Tb butter or margarine, thawed|
|4½ ounce||Round Brie|
|Apple or pear wedges or crackers|
MAKES: 6 SERVINGS
Cook mushrooms in 1 tb buttr till tender. Stir in sherry, Worcestershire, thyme and pepper. Cook, uncovered, until liquid evaporates, about 1 minute. Remove from heat, stir in bread crumbs.
Set aside to cool. Lightly brush one sheet phyllo with some of the 3 Tb butter. Place another sheet of phyllo on top and brush with butter. Repeat with last two sheets. Cut 9½-10" circle; discard trimmings. Slice Brie in half horizontally (into 2 circles). PLace one half in center of phyllo stack. Spread with about half the mushroom filling. Top with the other Brie and remaining mushroom mixture. Wrap phyllo up and over filling, pleating as needed to cover. Brush with remaining butter. Place in a shallow baking pan.
Bake at 400~ avout 20 minutes or until golden. Serve at once with fruit or crackers. Source: BH&G Holiday Appetizers 1994 Carolyn Shaw's Collection 11-5-94
Submitted By CAROLYN SHAW On 11-08-94