Warm Camembert with Wild Mushroom Fricassee

1. 1

   Preheat the oven to 350.

2. 2

   Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned.

3. 3

   Lower the oven temperature to 300.

4. 4

   Remove the Camembert from the box and unwrap it.

5. 5

   Put the cheese back in the bottom half of the box and set it on a baking sheet.

6. 6

   Bake for about 10 minutes, until soft.

7. 7

   Meanwhile, in a large skillet, heat the walnut oil.

8. 8

   Add the mushrooms and season with salt and pepper.

9. 9

   Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

10. 10

    Uncover and cook, stirring, until lightly browned, 3 minutes longer.

11. 11

    Add the shallot and cook until softened, 2 minutes.

12. 12

    Stir in the parsley and sage; season with salt and pepper.

13. 13

    Invert the Camembert onto a platter.

14. 14

    Stir the walnuts into the mushrooms and spoon over the cheese.

15. 15

    Serve with the toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.