Warm Camembert with Wild Mushroom FricasseeTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:198.3 kcal
Proteins:10.9 g
Fats:15.9 g
Carbohydrate:5.3 g
Fibers:1.2 g
Sugar:1.3 g
Cholesterol:24.2 mg
Sodium:288.5 mg
Calcium:146.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
125
ml
walnut pieces
15
ml
walnut oil
340
g
wild mushrooms, trimmed, caps thinly sliced
salt and freshly ground pepper
1
shallot, minced
30
ml
chopped flat leaf parsley
2
large sage leaves, minced
sourdough or french bread toasts
METHOD
- Preheat the oven to 180 °C / 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 150 °C / 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. Sauté the mushrooms with the minced shallot. 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.
WINE SUGGESTIONS
Pinot Noir
