The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 29, 2009
I made this with lots of almonds and mushrooms and garlic, some tarragon, a pinch of nutmeg. And I used Cognac instead of brandy - poured it on an opened log of brie and baked it - wonderful! Thanx for the recipe!
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 1, 2009
This was amazing and so easy. I did cut back on the butter and used fresh mushrooms, not sure why anyone would used canned. Can't wait to make it again it was a huge hit with our guests. Nice to know that it can be varied a bit with different brandy's and mushrooms etc., just for a change now and then.
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kk

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 26, 2009
I've made this several times for dinner at home or to bring to parties and it's been very well-received. I've always used fresh mushrooms, which I would suggest since it adds no time to the recipe and tastes great. I do often add a bit extra brie or cut back on the mushrooms though, because 8 oz. is a lot for one wheel of cheese. I also once added fresh diced tomatoes on top after cooking, which improved the presentation greatly but didn't really have a huge effect on the flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 5, 2009
I made this over the holidays when my boyfriends family came to visit. We had it in the middle of a domino's game. This was so good. Everyone was raving about it. We put the game on hold to gobble it up. I did make some adjustments, I didn't have the almonds so I put walnuts in. I also added some sundried tomatoes. I served it with some Nonna garlic toasts from Costco. I can't wait to make it again!!!
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Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 4, 2009
Fantastic! sauteed some baby bellas instead of canned shrooms. Really wonderful. Don't add as much butter as the recipe says and make sure not to burn the almonds.
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Home Town: Dekalb, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 17, 2008
This was ok for the first time trying it...I would reduce the butter, and figure out how to reduce the saltiness just a tad.
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Cooking Level: Expert

Home Town: Check, Virginia, USA
Living In: New Kent, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 18, 2008
Love it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Apr. 23, 2008
OMG! This is more than 5 Stars! Words fail me - I love to find something different for parties - I almost ate all of it before my guests arrived! I did not change the recipe - I did use Presidental Brie and Hennessy Cognac (Cognac is a fine brandy). It would probably be good with an Apple Flavored brandy. There were no leftovers as we all hovered over the dish until nothing was left. I served with toast points. I'm having a family dinner in a few days and can't wait to serve this again!!! maybe with some apple slices and Triscuts or toast points. Thank you so much Amy! We love it!
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Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA
Living In: Noblesville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 3, 2008
I used ground almonds instead of slivers- I prefer the texture. Also, I'm a garlic lover so I used a lot more garlic but I roasted it so it would not overpower. And I'm not big on canned mushrooms, so I went for fresh oyster mushrooms- they have such a light, nutty flavour that they were perfect with the brie and almonds. Finally, I baked it pizza-style on a homemade thin-crust (I cut the butter as some reviewers suggested- a good call, I think)... and cracked some fresh pepper over it before serving. Oh my dear god, it was glorious. I will definitely make this again. If you're not a fan of mushrooms, try it with thinly sliced pear, apple or strawberry. You will love it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Mar. 1, 2008
I had no idea what to expect when I made this. The cheese and everything melted together. I toasted some sourdough bread and ate it with that. It was a total hit my friends and I couldn't stop eating it.
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Living In: Santa Cruz, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 27, 2007
We went to a Christmas party hosted by a delicious restaurant and brought the appetizers. I was intimidated, but the reviews were true to their word! This was fabulous and even got rave reviews from the head chef! Definitely will make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 28, 2007
This came out OK. I probably let it sit a bit too long before serving...but in general, people didn't seem too thrilled with the mushrooms and didn't find it to be anything too special. Baked brie is always good...so this was still nice...but not much different overall.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 14, 2007
very yummy, I used fresh babybellas and fresh tarragone...mmmmm
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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 26, 2007
This was really bad. It was slimy and overpowering with tarragon. It's not appetizing looking either. Don't bother with this one.
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Barrington, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 19, 2007
I made this for Valentines Day and I added chopped sundried tomatoes and I did not have Brandy instead I used Grand Mar and it was a success!
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Cooking Level: Expert

Home Town: San Clemente, California, USA
Living In: Malibu, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 3, 2007
I made this recipe for Christmas day and everyone loved it! I'll definitely be making it again as a fancy appetizer dish. Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 22, 2006
One word.....delicious! I made this for a holidy get together, and I loved it. However, it wasn't as big of a hit as I thought it should have been. Maybe my friends are not big brie eaters!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 30, 2006
Fantastic center piece to my buffet table! I did cut the amount of butter in half because I knew from experience how much fat Brie can release when baked. You don't have to buy the most expensvive Brie out there, I had very good sucess with Presidental Brie which costs between $10-$15 a wheel.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 17, 2006
so good, I served this at my super bowl party and it was the first thing to disappear, and I made a double batch! Next time I am going to add more almonds, because I could barley tell they were in there.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 27, 2005
One word...awesome! I brought this for Christmas dinner, and it went within 5 minutes. If you are making for a large group, or any party over 5, be sure to double.
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