THE DAIRY KITCHEN
Mushroom Duo on Baked Camembert
By Julia Wharington - Paddock 2 Pixel
Serves
4
Difficulty
Medium
Preparation
20 MINS
Cooking
30 MINS
A ripe camembert often has elements of mushroom flavours which are highlighted in this entrée recipe. Serve it straight from the oven for maximum camembert creaminess!
Ingredients
200g wheel Australian camembert1 small clove garlic, thinly sliced
200ml vegetable oil, for deep frying
40g enoki mushrooms
30g Australian salted butter
150g shimeji mushrooms
1 tablespoon honey
1 tablespoon balsamic vinegar
2 sprigs of thyme
20g toasted hazelnuts, skinned and roughly chopped, to garnish
Crackers or toasted bread for serving
Handy Tips
This recipe is equally delicious with Australian brie.
Shimeji mushrooms may be replaced with shiitake or baby king oyster mushrooms.
Method
- Cut the surface of the camembert into a criss-cross pattern and push the garlic slices deep into the cuts. Loosely wrap with aluminium foil then bake in a 200°C oven for 15-20 minutes.
- Heat the oil to 180°C. Deep fry enoki mushrooms for 5 minutes or until they are crisp and a deep golden brown. Lift from oil and drain on paper towels.
- Melt butter in a frypan and fry shimeji mushrooms over a medium heat for 5 minutes. Add the honey, vinegar and leaves from 1 sprig of thyme and cook for another 1-2 minutes or until caramelised.
- Place the baked camembert on a serving plate and top with shimeji mushroom mixture and then the enoki mushrooms. Garnish with hazelnuts and remaining thyme leaves. Serve immediately with crackers or toasted bread.
