Baked Brie with Mushrooms and Thyme

Ingredients

• 1  crusty baguette cut into 1/4-inch-thick slices
• 13 ounce round of président brie ( 5 inches in diameter; preferably in wooden box)
• 2 tablespoons butter ()
• 0.5 ounce the following: parmesan rind) dried
• 0.7 cup wine dry red
• 2 teaspoons thyme sprigs fresh chopped
• 2 tablespoons shallots minced ( 1 large)
• 6 ounces mushroom caps stemmed sliced
• 6 ounces mushrooms halved quartered (baby bella)

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• oven
• knife
• aluminum foil

Directions

1. Rinse dried porcini to remove any grit.
2. Placeporcini and wine in small saucepan. Bringto simmer over low heat; remove from heat.
3. Let soak until soft, about 20 minutes. Usingslotted spoon, transfer porcini to worksurface and coarsely chop. Line strainerwith damp paper towel; strain wine intosmall bowl and reserve.
4. Melt butter in heavy large skilletover medium-high heat.
5. Add crimini andshiitakes.
6. Sprinkle with salt and pepperand cook until brown, stirring occasionally,about 8 minutes.
7. Add shallot and stir untilsoft, about 1 minute.
8. Add chopped porciniand strained wine. Boil until almost dry,about 1 minute. Stir in thyme. Season totaste with salt and pepper. Cool.
9. Remove Brie from box, discarding lidand paper. Using sharp knife, cut top rindfrom Brie; discard. Return Brie to box.(Alternatively, stack two 12-inch rounds offoil and fold up around bottom and sidesof Brie, crimping foil at edges, leaving topexposed.) Mound mushroom mixture atop
10. Brie. DO AHEAD: Can be made 8 hours ahead.Cover and chill. Bring to room temperaturebefore continuing.
11. Preheat oven to 350°F.
12. Place Brie withmushrooms on rimmed baking sheet.
13. Bakeuntil cheese begins to melt and mushroomsare warmed through, about 15 minutes.
14. Transfer Brie in box to plate.
15. Serve hot withbaguette slices.
16. *Available in the produce section of manysupermarkets and at specialty foods storesand Italian markets.
17. To cut the top off theround of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.