Nutty Mushroom Camembert Appetizer |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Food and wine recipe for a oozy cheese appetizer with nuts and mushrooms! Ingredients:
1/2 cup walnut pieces |
one 8-ounce wheel of 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 |
1 shallot, minced |
2 tablespoons chopped flat-leaf parsley |
2 large sage leaves, minced |
sourdough toasts, for serving |
Directions:
1. Preheat the oven to 350°.
2. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned.
3. Lower the oven temperature to 300°.
4. Remove the Camembert from the box and unwrap it.
5. Put the cheese back in the bottom half of the box and set it on a baking sheet.
6. Bake for about 10 minutes, until soft.
7. Meanwhile, in a large skillet, heat the walnut oil.
8. Add the mushrooms and season with salt and pepper.
9. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
10. Uncover and cook, stirring, until lightly browned, 3 minutes longer.
11. Add the shallot and cook until softened, 2 minutes.
12. Stir in the parsley and sage; season with salt and pepper.
13. Invert the Camembert onto a platter.
14. Stir the walnuts into the mushrooms and spoon over the cheese.
15. Serve with the toasts.
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