Wash mushrooms and place in a heatproof bowl. Pour boiling water over dried morels and let soak for 20 minutes. Drain, reserving soaking liquid for another use. Slice mushrooms.

Slice Brie in half horizontally.

Melt butter in a small skillet over medium heat. When foamy, add mushrooms, season with salt and pepper, and cook, without stirring, for 3 to 5 minutes. Stir, and continue to cook until seared. Remove from heat.

Layer mushrooms on the bottom piece of Brie. Cover with the top, and press down. Wrap tightly and refrigerate for about 3 days.