Brie With Wild Mushrooms

• 2 oz. dried parcini mushrooms
• 1/2 c. ruby Port
• 2 shallots, minced
• 1 Tbsp. butter
• 3 Tbsp. fresh tarragon, minced
• 3 Tbsp. creme fraiche
• 2 lb. wheel of Brie
• grape leaves for garnish

1. Soak mushrooms in 1 1/2 cups water for 1 hour.
2. Strain liquid through cheesecloth.
3. Reserve.
4. Rinse mushrooms twice in bowl of cold water.
5. Squeeze dry.
6. Chop and set aside.
7. Saute shallots in butter until translucent.
8. Add mushrooms and soaking liquid.
9. Boil until liquid evaporates.
10. Add tarragon, salt and pepper.
11. Chill. Cut Brie into two layers.
12. Spread bottom layer with creme fraiche. Top with mushrooms.
13. Re-sandwich, wrap in plastic wrap. Refrigerate 1 to 3 days.
14. Serve at room temperature with crackers. Serves about 10 to 12.

mushrooms, ruby port, shallots, butter, fresh tarragon, creme fraiche, wheel of brie, grape

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992397 (may not work)