WARM CAMEMBERT WITH WILD MUSHROOM FRICASSEE RECIPE - (4.3/5)

Warm Camembert with Wild Mushroom Fricassee Recipe - (4.3/5) image

Provided by ngaldi

Number Of Ingredients 9

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1/2 cup walnut pieces
One (8-ounce) wheel ripe Camembert in its wooden box, at room temperature
1 tablespoon walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
Salt and freshly ground pepper, to taste
1 shallot, minced
2 tablespoons flat-leaf parsley, chopped
2 large sage leaves, minced
Sourdough toasts, for serving

Steps:

Preheat the oven to 350°F. 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°F. 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.