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Baked Brie with Mushrooms and Thyme

Baked Brie with Mushrooms and Thyme

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant baked Brie with mushrooms and thyme is a sophisticated vegetarian starter that celebration menus truly deserve. By combining earthy dried porcini with fresh chestnut and shiitake mushrooms, you create a deeply savoury topping that perfectly cuts through the rich, buttery creaminess of the molten cheese. The addition of a dry red wine reduction adds a layer of complexity and a beautiful autumnal hue to the dish, making it a visual centrepiece for any gathering.

Perfect for effortless entertaining, this recipe can be prepared several hours in advance and popped into the oven just as your guests arrive. Serve the bubbling, gooey cheese straight from its wooden box with plenty of crisp baguette slices for dipping. It is an ideal sharing plate for a festive dinner party or a cosy night in during the colder months, offering a luxurious twist on the traditional cheeseboard.

Ingredients for Baked Brie with Mushrooms and Thyme

15g dried porcini mushrooms*
160ml dry red wine
2 matskedar (1/4 paket) smör
170g crimini (baby bella) mushrooms, halved or quartered if large
170g shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 400g Brie (about 5 inches in diameter
preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

How to make Baked Brie with Mushrooms and Thyme

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Preheat oven to 177°C. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

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