Baked Brie With Mushrooms And Thyme

• 1/2 cup dry red wine
• 2 tablespoons unsalted butter
• 6 ounces baby portabella mushrooms, halved
• 6 ounces shiitake mushrooms, stemmed, sliced
• 2 tablespoons minced shallots (about 1 large)
• 2 teaspoons chopped fresh thyme
• 13 -14 ounces brie cheese (one round about 5 inches in diameter)
• 1 baguette, cut into 1/4-inch-thick slices

1. Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add wine and boil until almost dry. Stir in thyme. Season to taste with salt and pepper. Cool.
2. Using sharp knife, cut top rind from Brie; discard. Place Brie in oven-proof dish. Mound mushroom mixture atop Brie.
3. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
4. Preheat oven to 350u0b0F Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Serve hot with baguette slices.

dry red wine, unsalted butter, baby portabella mushrooms, shiitake mushrooms, shallots, thyme, brie cheese, baguette

Taken from www.food.com/recipe/baked-brie-with-mushrooms-and-thyme-364600 (may not work)