Buttery Taste & Adding Morel MushroomsTo Brie Recommendations

[murmur]

I am a chef by trade and so much of my cheesemaking will be trying to make amazing cheeses with unusual or interesting flavor profiles..
I still want subtle natural flavors that will compliment the buttery-ness of a great brie.
Is that buttery-ness from the fat or is it from the culture?

At what point do I incorporate the mushrooms? Is it best to rehydrate the dried mushrooms or should I make a dried mushroom powder and sprinkle in the centre of the mould when I am scooping in the moist curd?
Thank you in advance for your responses.

[linuxboy]

buttery-ness from the fat or is it from the culture?

Both. Also from rind flora.

make a dried mushroom powder and sprinkle in the centre of the mould when I am scooping in the moist curd?

This. No need to rehydrate.

[Mighty Mouse]

Mmmmmm... that sounds really good!