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Truffle Fried Brie with Roasted Mushrooms

By: Nadia Aidi
|
Servings: 4 servings
This truffle fried brie is crisp on the outside and molten at the center, served with roasted mushrooms, warm honey, and toasted baguette. It’s rich, savory, and impossibly good straight from the pan.
Prep 20 minutes
Cook 30 minutes
Rest 30 minutes
Total 1 hour 20 minutes
Fried brie appetizer topped with roasted truffle mushrooms and honey on warm baguette

Equipment

  • sheet pan, with a wire rack
  • large skillet
  • shallow plates or bowls, for dredging
  • tongs, or a slotted spoon
  • Instant-Read Thermometer, for oil
  • paper towels, for draining

Ingredients

Fried Brie

  • 1 truffle brie wheel or regular brie + truffle honey or truffle salt
  • 2 tbsp flour
  • 1 pinch salt
  • ¼ tsp white pepper
  • 1 egg extra large
  • 1 tbsp heavy cream
  • ¾ cup plain bread crumbs
  • ¼ cup panko
  • olive oil for frying

Roasted Mushrooms

  • 3 cups assorted mushrooms I'm using Lion's mane, shiitake, trumpet and oyster
  • 1 drizzle olive oil
  • 1 pinch salt
  • 1 tbsp Herbs de Provence

To Serve

  • Baguette
  • Honey

Instructions

  • Prep the Brie: This is an important step. Do not skip it. Remove the brie from the fridge and let it sit at room temperature for 30 minutes before dredging.
    If you dredge and fry it straight from the fridge, the cold center expands quickly in the hot oil and can crack the crust. Softening it first prevents that temperature shock so the coating stays intact and fries up evenly.
    1 truffle brie wheel
  • Roast the Mushrooms: Preheat the oven to 450°F. Place the mushrooms on a wire rack set over a sheet pan, drizzle them with olive oil, season with a pinch of salt, and sprinkle the Herbs de Provence over the top. Roast for about 25 minutes, or until the mushrooms are browned and crispy.
    Air-fry Option: You can air fry them in batches until they become lightly crisp and golden.
    3 cups assorted mushrooms, 1 drizzle olive oil, 1 pinch salt, 1 tbsp Herbs de Provence
  • Warm the Baguette: Lightly drizzle the baguette slices with olive oil and toast them in the oven just warmed through. You want them soft enough to soak up the melted brie and honey.
    Baguette
  • Set Up the Dredging Stations:
    • Plate 1: flour + pinch of salt + white pepper
    • Plate 2: whisked egg + heavy cream (strained)
    • Plate 3: plain breadcrumbs + panko
    2 tbsp flour, 1 pinch salt, ¼ tsp white pepper, 1 egg, 1 tbsp heavy cream, ¾ cup plain bread crumbs, ¼ cup panko
  • Dredge the Brie:
    • Coat the cheese wheel in flour
    • Dip in the egg mixture
    • Coat in the panko/breadcrumbs
    • Repeat with the eggs and then the breadcrumbs
    • Let sit at room temp for 15 minutes
  • Fry the Brie: Pour enough olive oil into a skillet to reach a depth of about 1½ inches and heat it to 350°F. Carefully add the brie into the hot oil and fry it, basting the top with spoonfuls of hot oil. Continue frying until the exterior turns a deep golden brown on both sides, about 6 to 7 minutes. Rest the fried brie on a paper towel for a minute.
    olive oil
  • Serve: Transfer the fried brie to a serving plate, cut open the golden crusted rind top and drizzle the melted cheese with honey. Serve immediately with the roasted mushrooms on the side and warm baguette slices.
    Honey, Baguette

Nutrition

Calories: 610kcal, Carbohydrates: 64g, Protein: 27g, Fat: 28g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 102mg, Sodium: 969mg, Potassium: 758mg, Fiber: 7g, Sugar: 10g, Vitamin A: 487IU, Vitamin C: 1mg, Calcium: 246mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info