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1
In a 9- to 10-inch heavy skillet, cook onion in butter over moderate heat, stirring, until softened.
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2
Add mushrooms, sherry, nutmeg, and salt and pepper, to taste, and saute over moderately high heat, stirring, until the liquid that the mushrooms give off is evaporated.
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3
Cool mushroom mixture.
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4
On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie.
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5
Cut out a mushroom shape from scraps for decoration, or use any cookie cutter shape.
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6
Horizontally halve Brie.
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7
Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan.
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8
Center the bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top.
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9
Cover mushroom mixture with remaining half of Brie, cut side down.
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10
Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie.
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11
In a small bowl, lightly beat egg and brush onto border.
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12
Top Brie with pastry round, pressing edges of dough together gently but firmly to seal.
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13
Brush the top of pastry with some egg and arrange pastry mushroom on it.
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14
Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising).
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15
With back of a sharp small knife, gently score side of pastry with vertical marks, being careful not to cut through dough.
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16
Chill Brie, uncovered, 30 minutes.
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17
Brie may be made up to this point 1 day ahead and chilled, loosely covered.
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18
Preheat oven to 425 degrees F.
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19
Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes.
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20
Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
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21
Serve Brie with French baguettes or crackers.
