Baked Brie and Caramelized Vegetable Pie

cooking.nytimes.com

Peter

subheading: FOR THE FILLING:

6 tablespoons extra-virgin olive oil

10 ounces fresh shiitake mushrooms (or creminis or other small mushrooms), stemmed and sliced

Salt and pepper

2 teaspoons soy sauce

1 small butternut squash, peeled and cut into ½-inch cubes (about 4 cups)

1 tablespoon honey

1 pound brussels sprouts, trimmed, halved and thinly sliced (about 4 cups)

2 large shallots, minced (about 1 cup)

2 garlic cloves, minced

2 teaspoons minced fresh rosemary

1 medium red onion (about 10 ounces), halved and thinly sliced

1 teaspoon fresh thyme leaves

1½ tablespoons light brown sugar

1 tablespoon balsamic vinegar

subheading: FOR ASSEMBLY:

All-purpose flour, as needed for dusting

2 sheets puff pastry from 1 (17- or 18-ounce) package, thawed in fridge for 24 hours

1 egg, beaten

1 whole (7- or 8-ounce) round Brie or Camembert

Directions at cooking.nytimes.com

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