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Heat olive oil in a medium size skillet and sauté onion and garlic until tender.
Add mushrooms and cook for 2 minutes. Pour wine and let mixture cook and reduce.
Stir in thyme and parsley and season to taste. Reduce until liquid has evaporated. Cool.
On a floured surface, roll out 1 circle of puff pastry. Place Brie cheese on the center and cut pastry large enough to enclose cheese.
Spoon half of mushroom mixture over cheese. Brush egg white over pastry to prevent it from soaking and wrap cheese. Brush egg white on ends to seal.
Transfer to a baking pan and bake at 425°F (220°C) for approximately 20 minutes. Remove from oven and transfer to a serving plate with a metal spatula.
Serve with toasts or crackers.
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