Warm Camembert with Wild Mushroom Fricassee
Appetizers, Snack
Ingredients
1/2 cup pecan or walnut pieces
One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
1 tablespoon neutral 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
Directions
Preheat the oven to 350°.
Spread the nuts on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
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 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.
Invert the Camembert onto a platter.
Stir the walnuts into the mushrooms and spoon over the cheese.
Serve with the toasts.