Baked brie with sauteed mushrooms over baby arugula

The cheese stands alone.

Ok, here's what happened. I was hungry, alone, and ready to relax. The
Toad Hollow unoaked Chardonnay and the Brie were calling my name.

This dish has pretty much all of my favorite non-meat items:
mushrooms, brie, strawberries, green apples, arugula, balsamic
vinegar, olive oil, salt, and pepper.

Here is what I did:
Sauteed mushrooms with olive oil and goat butter.
Take a slab of Brie, cut laterally. Cover the bottom portion of the
Brie with a layer of mushrooms. Put the top layer of the cheese back
on then cover the Brie with the remaining mushrooms. The goal here is
to marry the cheese and mushrooms. Get 'em as close as possible then
put it in a pre heated oven (200 degrees) for about 15 minutes. Not
too long or the Brie will be all soupy.

With the cheese in the oven: thinly slice apples and quarter
strawberries, then plate. Throw some baby arugula in a non-stick pan
and sautee with a touch of water until warm and plate with the fresh
fruit.

When the Brie is ready, gently place (using a spatula) on top of the
arugula.

Add fresh ground pepper, sea salt, and drizzle the most expensive
balsamic vinegar you can afford.