Brie stuffed with porcini & black garlic mascarpone

Brie stuffed with porcini & black garlic mascarpone

Brie stuffed with porcini & black garlic mascarpone

This one’s for those of us that like a bit of soft cheese action now and again. Not just ordinary soft cheese lumped onto a platter – although I’d never say no to that – but a round of double brie that harbours creamy mascarpone flecked with gorgeous porcini mushrooms and black garlic.

Actually, this would be ideal to bring out after a festive lunch or dinner. Why? Because I’ve toasted up some thinly sliced fruit cake that takes the place of regular crackers, or bread.

Have you tried toasting fruit cake until it’s crispy? It’s so good, even on its own.

Brie stuffed with porcini & black garlic mascarpone

The decadence doesn’t stop there.

I’ve mulled some Cienna with cinnamon, muscatels, brown sugar and a splash of balsamic – simmering until it reduced to a sweet syrup that’s perfect with the stuffed cheese.

What’s Cienna? It’s a grape variety that was developed here in Australia in the 1970’s – a cross between French sauvignon blanc and Spanish sumoll. I reckon a sweetish rosé would have been good enough if I didn’t grab the Cienna first.

Figs & toasted fruit cake

The best way to eat this cheese is when it’s been left out of the fridge for a few hours. It relaxes, softens and becomes oh-so creamy. Neither the porcini or black garlic is overpowering; it all just works so well together!

The colourful garnishes aren’t all that necessary, but you know me, I like to add a bit of pomp here and there. Fresh figs, chervil flowers from the garden and some dainty pink society garlic flowers I swiped from a little park down the road.

Brie stuffed with porcini & black garlic mascarpone

 

Print Recipe
Brie stuffed with porcini & black garlic mascarpone
Take your brie to new levels by stuffing it with this incredible combination of flavours.
Brie stuffed with porcini & black garlic mascarpone
Course Starters
Servings
servings
Ingredients
Syrup
Fruit cake crackers
Course Starters
Servings
servings
Ingredients
Syrup
Fruit cake crackers
Brie stuffed with porcini & black garlic mascarpone
Instructions
Brie
  1. Combine the finely chopped porcini, black garlic and mascarpone. Shape into flat disc 1 cm smaller in diameter than the cheese.
  2. Place the disc of mascarpone onto one half of the cheese, top with the other half and press down gently but firmly. Re-wrap in the package it came in and refrigerate for several hours, or overnight.
  3. To serve, take the cheese out of the fridge at least 3 hours before serving. Top with the muscatels from the syrup, fresh figs and edible flowers and plenty of fruit cake crackers on the side.
  4. Oh, and don't forget to drizzle that gorgeous syrup over the cheese!
Syrup
  1. Place all the syrup ingredients in a small saucepan over medium heat. Bring to the boil, then reduce to a simmer. Cook for 30 minutes, or until syrupy.
  2. Keep your eyes on it towards the end as you don't want it to burn! If it ends up reducing too much and is too thick, just add a tiny bit of water to dilute it.
  3. Set aside to cool before serving, discarding the cinnamon.
Fruit cake crackers
  1. Place the fruit cake into the freezer for 1-2 hours until very firm. Using a large sharp knife, thinly cut the cake into 5 mm slices. You may not need to do the whole cake.
  2. Preheat the oven to 180°C and line a baking tray with baking paper.
  3. Carefully arrange the sliced cake onto the lined baking tray and bake for 20 minutes, turning over once during cooking. They will still feel soft after 20 minutes, but they harden as they cool.
  4. Cooking time may vary with different cakes, so keep an eye on it as you don't want it to brown too much and burn. Burnt fruit cake isn't very nice - something I discovered when I left the first batch in the oven for 30 minutes!
Share this Recipe
  • Fruit cake crackers are a great idea. i think I already have my post-Christmas snacks sorted!

  • This is absolutely incredible! And beautiful. Where am I going to find black garlic?

    • Try asian grocers for the black garlic. It is now sold in the major supermarkets here, which is good for us in Oz. Would Wholefoods have it?

      • I’ll let you know. Think this might be my Christmas appetizer.

  • Josie Spicer

    Seriously blown away by your cooking every time.

  • Yes oh yes fruit cake toasted till crispy is the ants pants. although I have had baked cheese with all manner of things never porcini and black garlic. A very very lovely way to eat cheese.

  • Barry Ozmo

    looks just yummy.good idea for stale xmas cake;-)

  • OMG! ! Your images are just beautiful!! I don’t know if I could eat that, I wouldn’t want to disturb the dish at all!

    Thanks for sharing

    Julie

    Gourmet Getaways

    xx

  • Wow – I would have thought you had baked the Brie to get such a creamy result. I love that you stuffed cheese with more cheese. I like a little sweet syrup with my cheese, as you have done here, and the idea of toasted fruitcake is brilliant. Your fruitcake does look much better than what we get in the States!

  • Sara (Belly Rumbles)

    Oh yes, uhuh, drool. This sounds amazing. Oh hang on, it IS amazing!! Drooled over this baby in person.

  • *SCREECH!!!* I’m still trying to find your meatloaf but I totally got distracted by THIS!!! Genius genius, SO delicious, so honoured that I got to try this at yours!! You rock John. THIS is what I’m taking to my family Christmas this year. Seriously 🙂 Along with smoked oysters. My offer for gravalax as well got turned down 🙁

    • You crack me up! My meatloaf recipe isn’t on the blog yet. It’s still in my head! I’ll make it soon and put it up for all to try.

      Also, the smoked oysters I made for us are different to what’s on the blog. I need to blog my new improved recipe!

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