1 1/2 pounds mixed mushrooms, cleaned, stemmed, and roughly chopped
1 medium fennel bulb, chopped into 1″ pieces
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup sherry
1 tablespoon Dijon mustard
1/2 cup all-purpose flour
3/4 cup Hiland Dairy Whole Milk
3/4 cup mushroom or vegetable broth
8 ounces camembert or brie, rind removed, cut into cubes
1 sheet (14 ounces) frozen puff pastry or one recipe of homemade rough puff pastry
1 whole egg, lightly whisked, for brushing
Chunky salt for sprinkling the top of the pastry
Thyme sprigs for garnish (optional)
Heat oven to 400° F.
Heat butter and oil in a skillet over medium heat. Cook thyme, shallot, garlic, mushrooms, and fennel with the salt and pepper until the mushrooms just start to release their liquid, about 5-10 minutes. Add sherry, cook until almost all of it evaporates. Stir in the mustard. Add the flour and stir until none is visible. Whisk in the milk and broth. Simmer until it starts to thicken, then whisk in the cheese until melted.
Pour the mushroom mixture into a 2-quart shallow oval baking dish or an 8×8 square baking dish. Allow to cool to room temperature.
Meanwhile, roll out the pastry to fit your dish. Once cool, top the dish with the pastry and trim to a 1″ overhang. Tuck the overhang in, crimping if desired. Cut a vent in the top, brush with egg, and sprinkle lightly with chunky salt.
Bake on a sheet tray (to catch any sauce that bubbles over) 30 minutes or until puffed, deep golden brown, and pastry is completely cooked through. Garnish with thyme sprigs, if desired.