From the kitchen of:
Sonesta Coconut Grove
Executive Chef Christopher Cramer
Ingredients
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.
