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Warm Camembert with Wild Mushroom Fricassee


A simple and rustic appetizer that's sure to please family and friends, baked Camembert with a savory mushroom fricassee, walnuts, and fresh herbs is a winner.

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Rate this recipe 4.3/5 (3 Votes)


  • 1/2 cup walnut pieces
  • One (8-ounce) wheel 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, to taste
  • 1 shallot, minced
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 large sage leaves, minced
  • Sourdough toasts, for serving


Servings 4
Cooking time 30mins
Adapted from


Step 1

Preheat the oven to 350°F. 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°F.

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 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.

Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

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