Rating: 4.56 stars
45 Ratings
  • 5 star values: 35
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Delectable Brie never appeared more elegant than when bathed in a brandy sauce with mushrooms, almonds and tarragon. Serve this appetizer warm with baguette slices.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon.

  • Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.

Nutrition Facts

143 calories; protein 6.8g; carbohydrates 2.1g; fat 11.6g; cholesterol 36mg; sodium 318.2mg. Full Nutrition
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Reviews (37)

Most helpful positive review

Rating: 5 stars
12/08/2003
Very elegant recipe appropriate for fancy dinner parties. I had difficulty removing the brie coating but the mix of flavors was superb and worth the effort. I used fresh mushrooms without a problem and also substituted apple jack flavored brandy. Be careful not to burn the almonds when toasting - they brown quickly if left on a high heat. Read More
(43)

Most helpful critical review

Rating: 3 stars
12/08/2003
Although the flavor was good it was VERY greasy. If I make this recipe again I would completely omit the butter. Read More
(10)
45 Ratings
  • 5 star values: 35
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/08/2003
Very elegant recipe appropriate for fancy dinner parties. I had difficulty removing the brie coating but the mix of flavors was superb and worth the effort. I used fresh mushrooms without a problem and also substituted apple jack flavored brandy. Be careful not to burn the almonds when toasting - they brown quickly if left on a high heat. Read More
(43)
Rating: 5 stars
12/08/2003
Wonderful but next time I will use less or no butter since the oil from the cheese plus the butter makes it very oily. Flavor is wonderful! I will make it again! Read More
(26)
Rating: 5 stars
07/29/2010
This was fabulous! I made this along with several other appetizers on Christmas Eve and this went first. I had several requests for this recipe and will definitely be making this again. Thank you for the great recipe! Read More
(21)
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Rating: 5 stars
08/30/2006
Fantastic center piece to my buffet table! I did cut the amount of butter in half because I knew from experience how much fat Brie can release when baked. You don't have to buy the most expensvive Brie out there I had very good sucess with Presidental Brie which costs between 10- 15 a wheel. Read More
(18)
Rating: 5 stars
11/12/2003
Fabulous! Don't bother removing the white coating it's completely edible although a bit stronger it's delicious! I served this with some homemade toast points for our anniversary and it was such a special appetizer! Now I buy brie cheese in bulk so I can make it often! Read More
(16)
Rating: 5 stars
11/11/2004
This was delicious! I used Canola Harvest fresh mushrooms and a clove of garlic and it was a HUGE hit. Served with Triscuits to keep to our South Beach Diet. Did need to bake about 15 minutes longer to completely melt the Brie but worth the wait! Everyone wanted the recipe!! Read More
(12)
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Rating: 3 stars
12/08/2003
Although the flavor was good it was VERY greasy. If I make this recipe again I would completely omit the butter. Read More
(10)
Rating: 5 stars
02/17/2006
so good I served this at my super bowl party and it was the first thing to disappear and I made a double batch! Next time I am going to add more almonds because I could barley tell they were in there. Read More
(10)
Rating: 5 stars
03/30/2009
I've made this several times for dinner at home or to bring to parties and it's been very well-received. I've always used fresh mushrooms which I would suggest since it adds no time to the recipe and tastes great. I do often add a bit extra brie or cut back on the mushrooms though because 8 oz. is a lot for one wheel of cheese. I also once added fresh diced tomatoes on top after cooking which improved the presentation greatly but didn't really have a huge effect on the flavor. Read More
(9)