Baked Brie with Grilled Portobello Mushroom Vinaigrette, St. Andres Brie Cheese, Roasted Beets and Fresh Chervil

recipe courtesy of chef Brian Poe, Poe’s Kitchen at the Rattlesnake, Boston, MA

Serves 6

For the Baked Brie

  • 12 – 1 ½ inch squares puff pastry
  • 6 – 1 inch cubes high quality aged brie (St. Andrés preferred)
  • 1 cup egg wash

On a clean cutting board, line up six squares of puff pastry in a row. Place one cube of brie in the middle of each square, then top with remaining pastry squares. Press firmly together along the edges, brush with egg wash and reserve for up to 1 day in the refrigerator.

For the Beets

  • 1 medium-sized beet, tough outer skin removed, sliced
  • 2 tsp shallots, diced 1 tsp garlic, chopped salt and pepper
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 bunch thyme, rosemary and oregano
  • ½ cup J. Lohr Estates Riverstone Chardonnay
  • 1 tsp brown sugar
  • ¼ cup olive oil

Place all ingredients in a shallow baking dish, rubbing the seasoning thoroughly on the beets. Cover with foil and bake in a 350°F preheated oven for 1 hour. Remove from oven and reserve for up to 4 days.

For the Vinaigrette

  • 2 Portobello mushrooms, cleaned and gills removed
  • 1 tsp garlic, chopped
  • 1 tsp shallot, chopped
  • 1 tsp fresh herbs (oregano, thyme, rosemary and basil), chopped
  • 3 cups olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp white truffle oil

Dip mushrooms into olive oil and shake off excess oil. Season with salt and pepper, and roast in a 350°F oven for approximately 8 minutes. Remove from oven, reserve juices and dice. In a mixing bowl, combine all ingredients with a wire whip and then add the diced mushrooms and juices. Reserve at room temperature. Can be refrigerated for up to one week.

Bake brie in 350°F oven for 5 minutes. At last two minutes, place 18 paper thin slices of beets in oven. While the brie and beets are cooking, prepare 6 round plates by placing two ounces of the vinaigrette in the center of each plate. Allow the juices to spread as it will create its own artwork for presentation. Remove brie and beets from oven and fan three slices of beets on each plate. Place 1 baked brie in the center of each plate and garnish with fresh chervil.

Relax and enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!