Brie with Wild Mushrooms and Carmelized Onions

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Lagniappe Catering was established in 1988 by Patricia Haydel as a result of a lifelong enjoyment of cooking. Lagniappe Catering is a
family business, proud of its reputation for elegant, personal friendly service. Patricia teamed with Vera Norwood in 1990 and along
with the assistance of an experienced, professional staff, no function is too large or small. Lagniappe Catering offers comprehensive
off-premise catering and party planning for every occasion.

Brie with Wild Mushrooms and Carmelized Onions

1lb. round of Brie cheese
1/2 lb. wild mushrooms (any combination), sliced
1/4 C. chopped green onions
1/4 C. fresh herbs (basil, oregano, rosemary and/or thyme)
1 large clove garlic, minced
1 med. onion, thinly sliced
3 Tbsp. butter, total
salt & pepper to taste

Melt 2 Tbsp. butter in skillet, add mushrooms and cook over medium heat about ten minutes or until tender. Add green onions, herbs,
garlic, salt and pepper. Cook two or three additional minutes. Cool to room temperature.

To caramelize onions: Heat 1 Tbsp. butter in skillet, add sliced onions, cook stirring frequently over medium heat until golden brown
(about 30 minutes).

Prepare brie: Using a sharp knife, beginning 1/2" from outer edge, cut a circle and remove rind from middle. Fill cavity with
mushroom mixture. Spread onions around rim and over mushrooms. Place brie on foil or parchment lined baking sheet. Wrap with
plastic wrap and refrigerate for at least 30 minutes or overnight.

To serve: Remove plastic wrap, bake in pre-heated 350 degree oven for ten minutes, cool five minutes before moving to serving tray.
Serve with toasted baguette slices or crackers.

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