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Mushroom Brie-Chetta Is Melt-In-Your-Mouth Good

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The Tampa Tribune

Published: December 26, 2007

Party divas know that voluptuous, creamy brie is a culinary starlet at any holiday soiree, an irresistible nosh that defies all restraint. And any celebration worth noting on your social planner demands some sort of extravagance.

So here's a romantic triangle that seduces the palate: chewy baguette; melted, gooey brie; and a knockout mushroom ragout. It's love at first bite.

Ragout, or ragu? Ragout is just a culinary term for a thick, rich stew. The word comes from a French verb, ragouter, meaning "to stimulate the appetite." Ragu is a meat sauce that's a staple in northern Italy, though both words are derived from that same French verb.

MUSHROOM BRIE-CHETTA

2 tablespoons extra-virgin olive oil

12 ounces sliced cremini mushrooms
3 cloves garlic, minced

2 shallots, minced

1/2 teaspoon herbes de Provence

Coarse salt and cracked black pepper to taste

1/2 cup dry white wine
2 teaspoons demi-glace (available online or at specialty markets)

2 tablespoons fresh tarragon, minced

2 tablespoons unsalted butter

1/2 pound wedge of double cream brie (or triple cream, but it's difficult to slice)

1 large baguette, halved lengthwise then cut into 4 pieces

Fresh tarragon (optional)

In large skillet, heat olive oil. Toss in mushrooms, garlic, shallots and herbes de Provence; season with salt and pepper.

Stir in wine and demi-glace. Add tarragon, and simmer until mushrooms are tender and sauce thickens, about 10 minutes.

Remove from heat, and swirl in butter. Set aside, keeping warm.

Heat broiler. Remove rind from brie, and cut into pieces to evenly cover the 8 baguette slices. (If you place the cheese in the freezer for several minutes, it will be easier to slice.) Broil 5 minutes or until the cheese is bubbly and edges of bread are golden brown.

Place baguettes on platter, and spoon warm mushroom ragout over melted brie. Garnish with tarragon.

Serves 8.

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