Cedar-Planked Brie with Shiitake Mushrooms
Serves: 4
 
Ingredients
  • 1 wheel firm, ripe brie about 13.5 oz room temperature
  • ½ lb fresh shiitake mushrooms
  • ¼ lb fresh oyster mushrooms
  • 1 clove garlic thinly sliced
  • 4 sprigs fresh thyme
  • The zest of one lemon
  • ½ cup dry white wine
  • Olive oil
  • Salt and pepper
Instructions
  1. Soak Plank in lukewarm water for 2 hours. You may have to weigh it down to submerge.
  2. Preheat oven to about 400 degrees.
  3. Put mushrooms in a bowl and drizzle with olive oil just enough to moisten.
  4. Add garlic slices, lemon zest, thyme, salt and pepper and toss to combine.
  5. In a large skillet heat one table spoon of olive oil. Add the mushroom mixture and the wine. Cook until golden brown. Remove from the heat and keep warm.
  6. Drain the plank and place onto a baking sheet lined with foil. Lightly brush the plank with olive oil. Using a warm knife, carefully cut the brie wheel in half horizontally. Try to not damage the outside rind. It will keep the Brie from leaking. Place both halves rind side down onto prepared cedar plank. Bake in oven for 10 to 12 minutes or just until cheese starts to slightly bubble. Do not overcook or it will start to overflow.
  7. Remove the brie from the oven. Keep it on the plank. Top each half with half of the mushroom mixture.
  8. Serve directly from the plank with a nice crusty baguette or slices of country bread.
Notes
To cut the brie in half, try using a piece of unflavored dental floss. With a pairing knife, make an initial cut halfway down along the outer side of the brie. Take a long piece of dental floss and wrap each end around each index finger. Starting at the front of the wheel at the initial cut, cut through the wheel with the floss, separating the top half from the bottom.
Recipe by Fraiche Pantry at https://www.fraichepantry.com/2014/02/22/cedar-planked-brie-with-shiitake-mushrooms/