Mushroom Brie Puff Pastry

• Puff Pastry(500 g)
• Mushroom(500 g)
• Onion(1)
• Garlic(2 cloves)
• Butter(1 tbsp)
• Olive oil(2 tbsp)
• Thyme(1 tsp)
• All-Purpose Flour(1 tbsp)
• Vegetable Broth(120 ml)
• Cream(80 ml)
• Brie(180 g)
• Eggs(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Arugula(80 g)
• Lemon(1)
• Dijon Mustard(1 tsp)
• Balsamic Glaze(1 tbsp)

Method

1. 1

   Finely chop {Onion} and slice {Mushroom}. Mince {Garlic}. Cut {Brie} into small pieces and beat {Eggs} in a small bowl.

   ~14 min

2. 2

   Heat the oven to 200°C. In a large pan, melt {Butter} with {Olive oil}, then cook {Onion} with a pinch of the {Salt} for 4 minutes. Add {Mushroom}, {Garlic}, {Thyme}, remaining {Salt}, and {Black pepper}, and cook until the mushrooms release their liquid and turn golden at the edges, 8 minutes.

   ~12 min

3. 3

   Sprinkle in {Flour} and stir for 1 minute. Add {Vegetable Stock} and {Cream}, then simmer until thick and creamy, 3 minutes. Take off the heat and fold in {Brie} so it softens into the filling.

   ~4 min

4. 4

   Line a baking dish or ovenproof skillet with half of the {Puff Pastry}. Spoon in the mushroom filling, top with the remaining {Puff Pastry}, crimp the edges, cut a small steam slit, and brush with {Eggs}. Bake until the pastry is puffed and deeply golden, 25 minutes.

   ~25 min

5. 5

   Whisk the juice of {Lemon} with {Dijon Mustard}, {Balsamic vinegar}, and {Olive oil}. Toss with {Arugula}. Let the pie stand for 2 minutes, then serve in generous scoops with the salad alongside.

   ~2 min