Name: Baked Brie with Mushrooms and Thyme
Yield: 6 to 8 Servings
Ingredients: 1/2 ounce dried porcini mushrooms*; 2/3 cup dry red wine; 2 tablespoons (1/4 stick) butter; 6 ounces crimini (baby bella) mushrooms, halved or quartered if large; 6 ounces shiitake mushrooms, stemmed, sliced; 2 tablespoons minced shallot (about 1 large); 2 teaspoons chopped fresh thyme; 1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box); 1 baguette, cut into 1/4-inch-thick slices

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