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La Belle Cuisine - More Appetizer Recipes

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Warm Camembert with Wild
Mushroom Fricassee
(Chef Daniel Boulud)



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Village and Farms of Camembert, Famous for Cheese, in Basse Normandie, France, Europe
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

Food & Wine - One Year Subscription

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

Camembert is as rich and runny as Vacherin Mont-d'Or,
but much easier to find.

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.

Featured Archive Recipes:
Baked Crab, Brie and Artichoke Dip
Bodacious Baked Brie
Brie Cheese Torte with Smoked
Salmon and Dill

Brie with Sun-Dried Tomatoes
(Chef Keegan)

Camembert Three Ways
Marvelous Mushrooms
Porcini Stuffed Mushrooms
with Camembert

Wild Mushroom and Crab

More from Chef Daniel Boulud:
Chicken Grand-mère Francine
Oven-Roasted Vegetable Casserole
Potato Gratin Forestier
Veal Chops Stuffed with
Fontina and Porcini

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