Creamy Brie mushroom sauce from Closet Cooking by Kevin Lynch

  • thyme
  • cream
  • Show all ingredients...

  • EYB Comments

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

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Notes about this recipe

  • Eat Your Books

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

  • anya_sf on January 08, 2026

    I made 1/2 recipe and the sauce reduced so much that I had to add a little more broth. I added the miso and thought it was too salty (without any added salt), plus the miso somewhat overpowered the brie. Served over plain baked potato and spinach, the salt level balanced out. Overall yummy, and I'd make again without the miso, perhaps with more mushrooms.

  • 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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