Whipped Truffle Brie with Shitakes, Pecans & Honey

Photo by Amy Dickerson, pictured here with Katianna Hong's Roasted Delicata Squash

Ingredients

• 300 g (10.5 oz) truffle brie cheese, rind removed

• 80 g (5.5 Tbsp) butter, softened (or 120 g cream cheese/mascarpone)

• 20 g (1.5 Tbsp) cream

• 2 g (½ tsp) sea salt

• 10 g (2 tsp) truffle oil (optional)

• ½ lb shiitake mushrooms, stems removed & sliced ¼ in

• 50 g (3.5 Tbsp) olive oil, for roasting

• 2 g (½ tsp) kosher salt

• 14 g (1 Tbsp) olive oil, for seasoning

• Sage, rosemary & thyme, finely chopped (to taste)

• 100 g (1 cup) pecans

• 50 g (¼ cup) sugar

• 15 g (1 Tbsp) water

• Honey & olive oil to finish

Clean and cube brie; allow to come to room temperature.
Blend brie and butter (or cheese) in a food processor until smooth.
Add truffle oil if using and continue processing until fluffy.
Add cream and whip until silky. Chill for firmer texture.
Roast mushrooms at 450°F for 6–8 min; cool and season with herbs.
Candy pecans by cooking pecans, sugar & water in a saucepan until coated and toasted.
Spread brie on serving dish; top with mushrooms and pecans.
Finish with honey and olive oil; serve with bread or vegetables.