Nutty Mushroom Camembert Appetizer
From midgelet 15 years ago
- 20 minutes to make
- Serves 4
Food and wine recipe for a oozy cheese appetizer with nuts and mushrooms!
Ingredients
- 1/2 cup walnut pieces shopping list
- One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature shopping list
- 1 tablespoon walnut oil shopping list
- 3/4 pound wild mushrooms, trimmed, caps thinly sliced shopping list
- salt and freshly ground pepper shopping list
- 1 shallot, minced shopping list
- 2 tablespoons chopped flat-leaf parsley shopping list
- 2 large sage leaves, minced shopping list
- Sourdough toasts, for serving shopping list
How to make it
- Preheat the oven to 350°.
- Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned.
- Lower the oven temperature to 300°.
- Remove the Camembert from the box and unwrap it.
- Put the cheese back in the bottom half of the box and set it on a baking sheet.
- Bake for about 10 minutes, until soft.
- Meanwhile, in a large skillet, heat the walnut oil.
- Add the mushrooms and season with salt and pepper.
- Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Uncover and cook, stirring, until lightly browned, 3 minutes longer.
- Add the shallot and cook until softened, 2 minutes.
- Stir in the parsley and sage; season with salt and pepper.
- Invert the Camembert onto a platter.
- Stir the walnuts into the mushrooms and spoon over the cheese.
- Serve with the toasts.
The Rating
Reviewed by 6 people-
MMMMM...wow!
greekgirrrl
in Long Island loved it
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I love it! So simple and so decadent at the same time!
elgab89
in Toronto loved it
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interesting recipe thanks high5
momo_55grandma
in Mountianview loved it
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