Warm Camembert with Wild Mushroom Fricassee

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The perfect appetizer for last minute guests, stressed out workaholics and strangers to the kitchen. Paired with a a light, delicious, fruit-driven red like the 2003 Dubouef Morgon Jean Descombes, its a meal in itself.

Chef Daniel Boulud makes this oozy appetizer with Vacherin Mont-d’Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d’Or, but much easier to find.

 

Ingredients

1. 1/2 cup walnut pieces
2. One 8-ounce wheel of Camembert in box, at room temperature
3. 1 tablespoon walnut oil
4. 3/4 pound wild mushrooms, trimmed, caps thinly sliced
5. Salt and freshly ground pepper
6. 1 shallot, minced
7. 2 tablespoons chopped flat-leaf parsley
8. 2 large sage leaves, minced
9. Sourdough toasts, for serving

 

mushroomFricassee

 

Directions

1. 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°.

2. Remove the Camembert from the wooden 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.

3. 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.

4. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

 

Food & Wine

 

 

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~ by eaesthete on 07/23/09.

One Response to “Warm Camembert with Wild Mushroom Fricassee”

  1. I would consider that dinner. Yum.

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