Recipe courtesy of Frances Keller
Allow the truffle brie to come to room temperature over the course of 30 minutes. This will ensure the rind doesn’t crack on the top or break during the frying process.
Note: cheese may seep out during the fry time, but that will still be okay; you just want to avoid the rind cracking and splitting open completely during frying.
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and slice the French bread into ½ inch thick slices on the diagonal. Place them in a single layer on the baking sheet and set to the side.
Preheat frying oil in a skillet over medium heat until temperature reaches 350 degrees Fahrenheit.
Meanwhile, heat the 3 tablespoons of olive oil in a cast iron skillet or saute pan over medium heat. Add the shallots and cook until just translucent, about 2 to 3 minutes. Add the mushrooms followed by kosher salt, ground black pepper, garlic, herbs, and the red pepper flakes. Adjust the heat to medium low and cook until the mushrooms brown and any liquid evaporates, about 8 to 10 minutes. Set to the side to cool slightly while frying the cheese.
Set up 3 shallow bowls for the dredging station for the brie. In bowl one, stir together the flour, pepper, and salt. In bowl two, whisk together the egg and half and half until well combined. In bowl three, stir together the bread crumbs, herbs, and a pinch of kosher salt.
Dredge the truffle brie by coating it in the flour mixture first then place the brie wheel in the egg mixture. Move the brie wheel around to completely coat it in the egg mixture. Dip the brie into the bread crumbs to coat the entire wheel, moving it around to coat as needed. Place the brie wheel back into the egg mixture for a second coating before placing in the bread crumb mixture for a final coat. Allow the brie wheel to sit about 5 minutes before frying.
Prior to frying the brie, place the sliced baguette in the oven to toast for 5 to 7 minutes, while the brie is frying, until crisp with golden brown edges.
To fry the brie, gently place the wheel in the heated oil and fry about 3 minutes per side until golden, flipping once. Remove the brie and place on a paper towel lined plate to drain off excess oil.
To plate, place the fried brie on a serving platter. Place toasted baguette slices around the brie. Top the brie with the sautéed mushrooms and drizzle with honey. Using a serrated knife, slice the top of the brie to make it easier for guests to spoon the truffle brie on a slice of toasted baguette and mushrooms.
