8 ounce package mushrooms
2 tablespoons finely chopped onion
3 tablespoons butter
2 cloves garlic, minced
Salt and pepper
1 tablespoon Marsala wine
1 frozen puff pastry sheet, thawed according to package directions
1 medium sized wheel of brie
1 egg, beaten
Clean and finely chop the mushrooms. Heat butter in a skillet and cook onion for a few minutes. Add mushrooms and cook 3 minutes until they start to soften. Add garlic and cook 30 seconds. Season with salt and pepper. Add wine and cook a few minutes until liquid is evaporated. Cool mushroom mixture. Roll out 1 sheet of pastry into a large square. Horizontally halve brie. Place half of brie on pastry sheet. Top with half of mushroom mixture. Put top on brie and spoon remaining mushrooms on top. Wrap brie in pastry to form a bundle. Brush pastry with egg. Preheat oven to 425°F.
Bake seam side down on a parchment lined baking sheet in middle of oven until pastry is puffed and golden, about 20 minutes. Let brie rest on pan for a few minutes and then transfer with a spatula to a serving plate. Serve Brie with bread or crackers.
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