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Village and Farms of Camembert, Famous for Cheese,
in Basse Normandie, France, Europe
Photographic Print
Adam, Woolfitt
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La Belle Cuisine

Warm Camembert with Wild
Mushroom Fricassee
(Chef Daniel Boulud)
Food & Wine October 2006

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CHEF WAY
Daniel Boulud makes this oozy appetizer with Vacherin
Mont-d'Or, a creamy cheese sold at top cheese shops.

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

1. Preheat the oven to 350 degrees 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 degrees F.
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 mush-
rooms and spoon over the cheese. Serve with the toasts.

 
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