Camembert (Warmed) With Wild Mushroom Fricassee


     The World Series has been known as “The Fall Classic” for decades, but in our family we have recently added our own fall classic. It’s Food & Wine’s recipe for Warmed Camembert With Wild Mushroom Fricassee.

     We have always liked soft cheeses, especially Brie, and many times we have eaten it warmed (melted). It was usually served with a sweet topping consisting of apples or apricots, but this recipe takes more of a savory approach. It calls for Camembert which is much like our old favorite, Brie. It seems to impart more of an earthy flavor, and it also seems to be less runny when warmed.

     The Camembert matched well with the mushroom topping. The recipe actually called for wild mushrooms, but instead we used shiitake (cultivated) mushrooms which added a wonderful taste to the concoction. When the sage, parsley and walnuts were added towards the end of the preparation, we thought it too was worthy of being termed a “fall classic.”  

Camembert (Warmed) With Wild Mushroom Fricassee

yields: 6 Servings prep time: 20 Minutes cook time: 20 Minutes
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1/2 cup 8-oz. wheel 1 Tbsp 3/4 lb. Salt and pepper 1 Tbsp 1 medium 2 large
Walnut pieces Camembert Walnut oil (preferred) or canola oil Shiitake mushrooms sliced or a course chop To taste Chopped flat-leaf parsley Shallot minced Sage leaves (dried or fresh) minced
  • 1/2 cup
    Walnut pieces
  • 8-oz. wheel
  • 1 Tbsp
    Walnut oil (preferred) or canola oil
  • 3/4 lb.
    Shiitake mushrooms sliced or a course chop
  • Salt and pepper
    To taste
  • 1 Tbsp
    Chopped flat-leaf parsley
  • 1 medium
    Shallot minced
  • 2 large
    Sage leaves (dried or fresh) minced


Ahead of time:

Preheat oven to 350 degrees

Spread walnut pieces on a baking sheet and toast in the oven for 10 minutes until lightly browned.

Enter Target Time _______________

Time: __________ (40 minutes prior to target time)

  1. Remove Camambert from box and unwrap cheese. Put cheese back in the bottom half of box and set on baking sheet. Bake until soft, about 12 minutes.

  2. Meanwhile in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes.

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

  4. Add the shallot and cook until softened, about 2 minutes, and then stir in the parsley and sage. Lightly salt and pepper again.

  5. Invert the Camambert onto a platter.

  6. Stir the walnuts into the mushrooms and spoon over the cheese. It’s best served with a cheese spoon. Garnish platter with fall leaves.

Great on toasts or crackers (especially homemade). See “chips and salsa recipe” under appetizers for homemade crackers.

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