Ready in 1 hour
Here come the Holidays! It's nice to take a moment out of the busy holiday schedule to invite a neighbor or two over for a drink and a bite of something really great to snack on. This is a great way to catch up with other families without the fuss of an entire meal.
Preheat oven to 400 degrees.
Melt the butter over medium high heat in a skillet. Add the shallots and garlic and cook until soft and fragrant, 1 to 2 minutes. Add the mushrooms and cook until they start to color and give off their juices, about 4 minutes. Add the crabmeat, essense, salt and cayenne and cook for 1 minute. Add the green onions and parsley and cook for 1 additional minute. Remove from heat and stir in the truffle oil. Let cool and fold in the goat cheese. Adjust seasonings to taste.
Roll out each sheet of pastry slightly and cut each piece into a round 1-inch larger than the Brie. Using a paring knife, cut several leaves or decorative shapes from the pastry scraps. Place 1 piece of pastry on a baking sheet lined with parchment paper.
Cut the Brie in half horizontally and lay 1 piece in the center of the pastry sheet, cut side up. Spread the cooled crameat over the Brie and top with the remaining Brie 1/2, gently pushing the 2 halves together.
Paint the edges of the bottom piece of pastry with the egg wash. Top the cheese with the remaining pastry sheet, pinching the edges together to seal. Paint the top pastry lightly with the egg wash, being careful not to let any drip down the sides. Arrange the decorative leaves on top, and lightly paint with egg wash. Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from oven.
Line a platter with the watercress and place the baked Brie on top. Let sit for 5 minutes. Surround with crusty bread, toast points, crackers, x-lg croutons etc.. and serve.