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Article: Mushroom-Stuffed Baked Brie Schusses Into Springtime
- Article from:
- Chicago Sun-Times
- Article date:
- March 17, 1994
- Author:
CopyrightCopyright 1994 Chicago Sun-Times. (Hide copyright information)
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One of my cooking students, who loves to ski, called with a
request several days ago.
Her family and some friends were planning to go cross-country
skiing one last time over the weekend, and she was searching for a
hearty appetizer to serve everyone after the expedition. Sports seem
to spur ravenous appetites, so she wanted something robust to offer
the group.
It didn't take me long to respond. Only the week before, an
assistant at my cooking school had come to work with a delicious new
dish - a large wheel of Brie stuffed with mushrooms and hazelnuts.
The cheese had been scooped out and filled with a sauteed
mixture of Port-flavored shiitake mushrooms and reconstituted dried
porcini ...