| Cuisine: French | Type: Appetizer | Serves: |
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Source:
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Food & Wine |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1/2 cup walnut pieces One 8-oz. wheel of ripe Camembert in its wooden box, at room temperature 1 tbs. walnut oil 3/4 pound wild mushrooms, trimmed, caps thinly sliced Salt and freshly ground pepper 1 shallot, minced 2 tbs. chopped flat-leaf parsley 2 large sage leaves, minced Sourdough toasts, for serving |
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Instructions:
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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 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. |
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Related recipes:
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None |
2008-12-31