Editor’s Note: As the crisp temperatures and vibrant colors of Autumn fill our days, our appetites also lean into savory dishes that warm the heart and satisfy our stomachs. Chef Todd Whitman from Sérénité Restaurant & Culinary Institute is sharing this delicious appetizer recipe with us today. Why not treat your guests with the dish at your next gathering? We know we will be enjoying it!
1/2 cup walnut pieces
8oz wheel of rope Camembert room temperature
1 tbsp walnut oil
3/4# wild mushroom’s trimmed slice caps thinly
Salt and pepper
1 shallot minced.
2tbsp chopped flat leafed parsley.
2 large sage leaves minced.
- Preheat oven to 350 degrees F. Cook walnut pieces for 7 minutes on baking sheet then lower temp to 300.
- Remove camembert from bc and unwrap it. Put cheese on baking sheet cook for 10 minutes until soft .
- In large skillet heat walnut oil add mushrooms and season with salt and pepper, cover and cook over moderate heat stir occasionally until soft about 5 minutes. Uncover and cook. Stir until lightly browned, 3 minutes longer. Add shallots, then cook until soft, 2 more minutes. Stir in parsley and sage, then season with salt and pepper.
- Insert the Camembert onto the platter stir the walnuts into the mushrooms and spoon over the cheese. Serve with sourdough toast.