Brie cheese and grilled Portabella mushroom bread, served with Raspberry Cabernet butter
Scott McCue

Bread:

2 t. Dry yeast
1 ¼ Cups water
3 ½ Cups unbleached flour
1 ½ t. salt
3 t. Olive oil
3 Cups marinated and grilled portabella mushrooms, sliced
12 oz. Brie cheese, sliced ¼ inch thick
3 t. olive oil
1 t. kosher salt
1 t. black pepper
1 t. chopped fresh parsley
1 t. chopped fresh thyme
1 t. chopped fresh basil

Sprinkle the yeast into 1 cup of the water in a bowl, leave for 5 minutes, and stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast and the oil. Mix in the flour from the sides of the well. Stir in the reserved water as needed to form soft, sticky dough. Turn the dough out onto a lightly floured work surface. Knead until smooth, silky and elastic, about 10 minutes. Put the dough in a clean oiled bowl and cover with a dishtowel. Let rise until doubled in size, about 10 minutes. Shape the dough into a 14in x 8in rectangle. Cover with a dishtowel and let rest for 10 minutes. Spread the mushrooms and cheese evenly over the dough. Roll the dough like a Swiss roll, starting at one of the shorter sides, but without rolling too tightly. Place on an oiled baking sheet. Use a skewer to pierce several holes through the dough to the baking sheet. Sprinkle with 1 teaspoon of the oil, salt, pepper parsley, basil and thyme. Bake in a 400 degree preheated oven for 1 hour, until golden. Cool slightly then drizzle the remaining oil over the top.

Butter:

1 Pound whole butter
1 ½ Cups good red wine
1 T. chopped fresh shallots
½ Cup Raspberry puree
1 T. chopped fresh parsley

Let butter soften at room temperature. Combine the red wine and shallots and let reduce to ½ cup, let cool. Whip softened butter in a mixer with the whip attachment, add the cooled wine and shallot mixture, add the raspberry puree and fold in the parsley at the last minute. Reserve cold.