Camembert with mushrooms 100 g 1
Selection of mushrooms: girolles, ceps,
chanterelles, etc 320 g
Groundnut oil 1 cl
Freshly ground pepper To taste
Chopped parsley 1 tbsp
Chopped almonds or pine nuts 40 g
1. Cut the camembert and shallots into cubes and set aside.
2. Wash or wipe down the mushrooms (depending on the variety) and chop up the larger ones.
3. Pour the oil into a pan. Heat the pan until it smokes and add the mushrooms.
Cook until well done. Season. Once the cooking juices have evaporated, add the cheese, the shallots, the chopped parsley and the almonds or pine nuts. Cook for a further 15 minutes and serve immediately.
To chop the camembert easily, put it in the freezer for 15 minutes first.