Provenance of Dish
My late wife Kris Love and I came up with this dish in the Black Dog Cafe days. This recipe won a national award in 1997. It's pretty fast and easy, and allows a caterer to prep the dish and do a warm-and-serve in twenty minutes.
2 cups fresh morel or 1 cup dried & rehydrated
3 Tbs butter
one 6" wheel of brie
1 pinch of fresh ground nutmeg
1 pack frozen puff pastry dough (2 8" sheets)
Fry the morels in butter to the chef's taste.
Slice brie in half the hard way, like a bagel. Cover one exposed half with the prepared morels. Sprinkle with nutmeg. Place the other half of the brie back on top of the mushrooms
Thaw and remove the dough from the packaging. When it is pliable wrap it around the stuffed cheese and pinch the edges together to make a pastry envelope.
Bake 17 minutes at 375, allowing for altitude. Warn diners not to burn their mouth.