From the kitchen of:

Sonesta Coconut Grove

Executive Chef Christopher Cramer






½ cup Walnut pieces

One 8-ounce Wheel of ripe Camembert in its wooden box, chilled

1 tablespoon Walnut oil

¾ pound Wild mushrooms, trimmed, caps thinly sliced

Salt and freshly ground pepper

1 Shallot, minced

Extra virgin olive oil, as needed

2 tablespoons Chopped parsley

Sourdough toasts, for serving


Method of Preparation

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.

Remove the Camembert from the box and unwrap it. Lightly brush entire wheel with olive oil and grill each side for approximately 1 minute.

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; 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.