Ree Drummond's Brie & Mushrooms en Croute | The Pioneer Woman | Food Network

Ree bakes brie and mushrooms sauteed in red wine in a flaky pastry crust!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Brie & Mushrooms en Croute
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 4 to 6 servings

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/4 cup diced onion
1 tablespoon minced fresh rosemary, plus rosemary sprigs, for garnish
2 teaspoons minced fresh thyme
2 cloves garlic, minced
1/2 pound cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1/2 cup red wine, such as Cabernet
1 large egg
1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
One 8-ounce wheel of Brie
Dried cranberries, for garnish

Directions

Preheat the oven to 375 degrees F. Line a sheet pan with parchment.

Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.

In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.

Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.

Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

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Ree Drummond's Brie & Mushrooms en Croute ​| The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=i6s0vTFYs9c