Truffle Fried Brie with Roasted Mushrooms Recipe
A decadent appetizer featuring a truffle-infused Brie cheese wheel delicately fried to a golden crust, served alongside savory roasted mushrooms and warm baguette slices drizzled with honey. This recipe balances rich, creamy textures with earthy mushroom flavors and a hint of sweetness from honey, making it perfect for elegant entertaining or indulgent gatherings.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Truffle Fried Brie
- 1 truffle brie wheel (or regular brie + truffle honey or truffle salt)
- 2 tbsp flour
- 1 pinch salt
- ¼ tsp white pepper
- 1 extra large egg
- 1 tbsp heavy cream
- ¾ cup plain bread crumbs
- ¼ cup panko breadcrumbs
- Olive oil (for frying)
For the Roasted Mushrooms
- 3 cups assorted mushrooms (Lion’s mane, shiitake, trumpet, and oyster)
- 1 drizzle olive oil
- 1 pinch salt
- 1 tbsp Herbs de Provence
For Serving
- Baguette slices
- Honey
Instructions
- Prep the Brie: Remove the brie from the refrigerator and let it sit at room temperature for 30 minutes. This softening step prevents the cheese’s center from expanding too quickly during frying, which helps maintain the integrity of the crust for even cooking.
- Roast the Mushrooms: Preheat your oven to 450°F. Arrange the mushrooms on a wire rack placed over a sheet pan, then drizzle lightly with olive oil. Season with a pinch of salt and sprinkle the Herbs de Provence evenly over the mushrooms. Roast them for approximately 25 minutes, or until they are browned and crispy. Alternatively, you can air fry the mushrooms in batches until they turn lightly crisp and golden.
- Warm the Baguette: Lightly drizzle olive oil on the baguette slices and toast them in the oven just until they are warmed through and soft enough to absorb the melted brie and honey.
- Set Up the Dredging Stations: Prepare three separate plates:
- Plate 1: Mix flour with a pinch of salt and white pepper.
- Plate 2: Whisk together the egg and heavy cream, then strain the mixture.
- Plate 3: Combine plain bread crumbs with panko breadcrumbs.
- Dredge the Brie: First, coat the cheese wheel in the seasoned flour mixture. Then dip it into the egg and cream mixture. Next, coat thoroughly with the bread crumb and panko mixture. Repeat dipping in egg and coating with breadcrumbs once more for a sturdy crust. Allow the coated brie to rest at room temperature for 15 minutes to set the crust.
- Fry the Brie: Heat olive oil in a skillet to a depth of about 1½ inches and bring the temperature to 350°F. Carefully place the coated brie into the hot oil, frying it while basting the top with spoonfuls of hot oil. Fry each side until the exterior develops a deep golden-brown color, about 6 to 7 minutes total. Once fried, transfer the brie onto paper towels to drain briefly.
- Serve: Move the fried brie to a serving plate and cut open the rind top to expose the melted cheese inside. Drizzle generously with honey. Serve immediately alongside the roasted mushrooms and warm baguette slices for dipping.
Notes
- Allowing the brie to come to room temperature before frying is crucial to prevent cracking of the crust during frying.
- You can substitute regular brie with truffle brie for enhanced flavor, or add truffle honey or truffle salt to plain brie as an alternative.
- The combination of plain breadcrumbs and panko creates a crispy and hearty crust.
- Roasting mushrooms on a wire rack allows air circulation, preventing sogginess and ensuring crispness.
- The recipe can be adapted for air frying the mushrooms for a quicker method.
- Serve immediately to enjoy the contrasting textures of crispy crust and creamy cheese.
Keywords: truffle brie, fried brie, roasted mushrooms, appetizer recipe, truffle honey, crispy brie, decadent appetizer, mushroom side dish, baguette, cheese appetizer
