1 (8 ounce) package Brie cheese
1 (4 ounce) can sliced mushrooms, drained
2 (16 ounce) cans ham hocks, drained
2 (2.25 ounce) packages dry onion soup mix
1 package dry vermouth
Preheat oven to 350 degrees F (175 degrees C). Place pan in oven to warm until bubbly.
Remove from oven and let cool completely. Slice pieces of the cheese into small slices. Remove ham hocks, leaving meat in pieces. Place mushroom slices on top of cheese.
Drain mushrooms and ham hock. Return mushrooms to pan with broth and mushrooms. Top with ham hocks, onion soup mix, and vermouth. Bake in preheated oven for 25 minutes per side, or until bubbly and cheese is bubbly.
I was born in the US, but both parents are Chileans-- this recipe is perfect! The right combo of sweet-sour with a foamy top. Many people skip the orange section and just get the acidity--IB) 5.0
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