Rosemary, Mushroom & Brie Bundles

A perfect app for your next party or potluck.

Rosemary, Mushroom & Brie Bundles

Canola or olive oil, for cooking
1 tbsp (15 ml) butter
2 cups (500 ml) sliced mushrooms
1 tbsp (15 ml) chopped fresh rosemary
salt
2 tbsp (30 ml) balsamic vinegar
1/4 cup (60 ml) dried cranberries
4 oz Brie or goat cheese
1 pkg puff pastry, thawed
1 egg, lightly beaten (optional)

Preheat the oven to 400˚F. In a large, heavy skillet, heat a drizzle of oil with the butter over medium-high heat. Sauté the mushrooms for seven to eight minutes, until they release their moisture, it cooks off and then starts to brown. Add the rosemary and sprinkle with salt.

Add the balsamic vinegar and cook until it evaporates. Remove from the heat, stir in the cranberries, and set aside to cool.

On a lightly floured surface roll the pastry out to a nine-inch square (if it isn’t pre-rolled). Cut into three strips in both directions, making 9 squares.

Place a spoonful of the mushroom mixture and a small slice of Brie or bit of crumbled goat cheese into the middle of each square. Pull up each corner and pinch to seal them together in the middle.

Transfer to a parchment-lined sheet and if you like, brush with a little beaten egg. Bake for 15–20 minutes, until puffed and golden. Serve warm, at room temperature, or cold. Makes 9 pastry bundles.

Originally published in ParentsCanada magazine, May 2014.