Garlic and Mushroom Brie Spread
I love Brie cheese. I always have. I love it even more now that I’m eating a LCHF (low-carb, high-fat) diet. A few years ago I discovered a mushroom Brie at a local cheese shop, and I fell in love. In fact, so did my whole family – some of whom never liked mushrooms, nor had really liked Brie before. It’s more expensive, however, than your standard triple-cream Brie. So, one day I got the bright idea to make my own. The results were amazing.
First of all, I don’t eat the rind. I know. That’s heresy to some. Fine. Hate me. If you like the rind, you are welcome to keep it on. In this recipe, however, the first thing I do is cut the rind off of an entire Brie. The best way I know to do that, is to first cut the cheese into manageable chunks so you can pare it like small pieces of fruit. Next, I saute’ a couple cups of mushrooms in extra virgin olive oil with a few cloves of garlic (crushed) and some salt and pepper. How much? I always eyeball it, but if I had to quantify it, I’d say 3 Tbsp of oil, 1/2 Tsp salt, 7 or 8 twists of the pepper grinder, 1 Tbsp of onion powder, and 3 cloves of garlic. Saute’ for 10 or 15 minutes over medium heat until all the flavors get happy together. Then, transfer the mushrooms to a food processor and whiz ’em up. If you don’t have a food processor, use a blender. If you only have a big knife and cutting board, carry on!
Next, I take the chopped mushrooms and put them in a bowl with the de-rinded brie. Simply mash it all up until it becomes smooth. I suppose I could use the food processor for this also, but I fear it would get to gummed up. Maybe not. I’ll give it a go. For now, I take a couple small knives and chop it all up in a bowl, and then start smooshing it together with a big spoon. Boom! This delectable pate’ is a perfect complement for Asiago Cheese Crisps. I have eaten this in lieu of lunch or dinner several times, and it always satisfies!
I introduced this recipe on my ketogenic lifestyle podcast with Richard Morris, 2 Keto Dudes.