Baked Brie with Wild Mushrooms and Thyme is a nigh-perfect appetizer to serve with red wine on a cool evening earthy mushrooms served over melting Brie to spread on crusty bread. You’ll need a medium-size edible-rind cheese, such as Brie de Colummiers or imported or domestic Camembert, that is sold in a wooden box, as the box will contain the cheese while it heats in the oven.

Ingredients:

MUSHROOM TOPPING

½ ounce dried porcini mushrooms

2/3 cup hearty red wine, such as a Cabernet/Shiraz blend

2 tablespoons unsalted butter

6 ounces cremini mushrooms, halved or quartered

6 ounces shiitake mushrooms, stemmed, caps sliced

2 tablespoons minced shallots

2 teaspoons chopped fresh thyme

Salt and freshly ground black pepper

One (14-ounce) ripe Brie in a wooden box, such as Brie de Colummiers (about 5 inches in diameter)

1 baguette, cut into ¼-inch-thick slices

Method:

1. For the mushrooms, rinse the porcini in a wire sieve under cold water to remove any dirt. Bring the wine to a simmer in a small saucepan over low heat. Remove from the heat, add the porcini, and let stand until the mushrooms soften, about 20 minutes.

2. Lift the mushrooms from the wine and coarsely chop them. Strain the wine through a wire sieve lined with moistened paper towels into a small bowl. Reserve the wine.

3. Melt the butter in a large skillet over medium-high heat. Add the cremini and shiitake mushrooms and cook, stirring occasionally, until they begin to brown, about 8 minutes. Add the shallots and stir until softened, about 1 minute. Stir in the soaked porcini and the strained wine.

4. Bring to a boil and cook until the wine is almost completely evaporated, about 5 minutes. Stir in the thyme. Season with salt and pepper. Remove from the heat and let cool. (The mushrooms can be made up to 1 day ahead, cooled, covered, and refrigerated. Bring to room temperature before proceeding.)

5. Remove the Brie from the box, reserving the bottom half of the box. Using a sharp knife, cut off and discard the top rind from the cheese. 

6. Return the cheese to the bottom half of the box, cut side up. Mound the mushrooms on top of the cheese.

7. Place the box with the cheese and mushrooms on a baking sheet. (The cheese can be prepared and refrigerated up to 8 hours before baking.)

8. Position a rack in the center of the oven and preheat to 350°F. Bake until the cheese begins to melt, about 15 minutes. Transfer the cheese in its box to a serving platter. Serve hot, with baguette slices, allowing guests to scoop and spread the cheese and mushrooms onto the bread.