Baluchon aux champignons et brie

Serves: 4 Bundles
Prep Time: 20 min
Cooking Time: 20 min
Total Time: 40 min


  • 1 puff pastry (200 g) thawed
  • x 227 g chopped mixed mushrooms
  • 1 large clove of chopped garlic
  • 1 t. s. of butter
  • Salt and pepper
  • 1 branch of Thyme
  • ½ cup of white wine
  • 170 g of Brie cheese cut in 4
  • 1 beaten egg yolk


  1. Start the oven at 400 °F. Line a cooking plate with parchment paper.
  2. Melt the butter in a frying pan and sauté the mushrooms for 3 min. Season. Add garlic and thyme. Cook another 5 min.
  3. Deglaze with white wine. Reduce until dry. Remove the branch of thyme. Rectify the seasoning.
  4. Unroll the puff pastry and cut it into four equal squares.
  5. Spread the mushrooms mix in the center of the four squares of dough.
  6. Place a piece of brie on the mushrooms.
  7. Fold down the four corners of each of the dough squares in the center, on top of the mushroom topping and the piece of Brie and seal them well.
  8. Brush the bundles of beaten egg yolk.
  9. Transfer the bundles to the plate and bake for 20 min or until the bundles are golden.
  10. Serve with caramelized onions. If the cheese runs when cooking, use the crusty melted cheese as a decoration!