Friday, September 30, 2011

I melt for you.

Gooey warm cheese and mushrooms, need I say more? I first had this recipe back in Syracuse when Nykoel made it for us girls and it was delicious! I have been craving it and it seemed like a nice reward for surviving my first three days of the new job. I didn't have any parsley or sage and I don't get all fancy with the mushrooms. I used a combination of baby bella and button. Oh, and of course I added more mushrooms because you can never have enough! Plus I was using at a main dish, not as an appetizer. My one issue is the first time around the walnuts are too hard and you get these crunchy little bits with your nice gooey cheese and soft mushrooms. However, reheating it the next day they soften up a bit and the dish is divine. I think I like it better as leftovers. 
Warm Camembert with Wild Mushroom Fricassee
(Food and Wine)
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°. 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°.
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 mushrooms and spoon over the cheese. Serve with the toasts.
Where's the cheese?!

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