Creamy Brie mushroom sauce from Closet Cooking by Kevin Lynch

  • onions
  • thyme
  • mushrooms
  • vegetable broth
  • Brie cheese
  • dry white wine
  • Parmigiano Reggiano cheese
  • cream
  • EYB Comments

    Can substitute beef broth or chicken broth for vegetable broth and dry white wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef broth or chicken broth for vegetable broth and dry white wine.

  • Agaillard on November 28, 2019

    Did this again with oyster mushrooms, replacing wine with stock and serving on toast along with parma ham for a comfy brunch. Still great, took slightly longer than they say to thicken. Careful, add salt/seasoning in the end to be able to balance it as stock and cheese are already quite salty especially after the sauce reduces - you want to be able to balance those out (been there, done that :/).

  • Agaillard on March 10, 2016

    I tried to mess it up. And I really I did! Stop and go reheating with a break of several hours, boiling it...etc. But no, this didn't work, it was delicious in spite of all. Very simple and very good.

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