Food My Muse

0 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 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 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.
4 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
7 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
9 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.
10 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.