1 pound pound mushrooms I'm using cremini and oyster mushrooms
2 tablespoons tablespoons capers drained and chopped
3 cloves large garlic cloves minced
2 tablespoons tablespoons vegetable oil
1 teaspoon teaspoon kosher salt I'm using Diamond, use half of other brands
Freshly ground black pepper
3 tablespoons tablespoons cold unsalted butter cut into pieces
1/2 lemon Juice of a lemon
1/4 cup cup flat-leaf parsley chopped
8 ounce ounce wheel of brie
A few sprigs of thyme optional
Toasted baguette slices
Equipment
2-quart baking dish
sharp knife
Directions
Heat oven to 450°F.
In a 2-quart baking dish, toss mushrooms with capers, garlic, oil, salt, and pepper. Dot with butter and roast, turning over once, until mushrooms are more deeply browned and a bubbly garlic sauce begins to form below, about 15 minutes.
While the mushrooms roast, trim the top off your brie with a sharp knife to make it easier to dip into when warm.
Make space in the center of the mushrooms and nestle in the brie. Top with thyme, if using.
Return to the oven for 10 minutes, until brie is warm and loose. Add more time if needed.
Squeeze lemon juice and scatter parsley over mushrooms.
Arrange baguette slices around the brie and mushrooms.
Place a small spoon in the brie and a larger spoon in the mushrooms. Serve immediately, swooping brie and scooping mushrooms and their juices onto the toasty bread.