Recipes Warm Camembert with Wild Mushroom Fricassee 5.0 (1,613) 1 Review Chef Way Daniel Boulud makes this oozy appetizer with Vacherin Mont-d'Or, a creamy cheese sold at top cheese shops.Easy Way Camembert is as rich and runny as Vacherin Mont-d'Or, but much easier to find.Plus: More Appetizer Recipes and Tips More Mushroom Recipes By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. Food & Wine's Editorial Guidelines Updated on February 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Total Time: 30 mins Yield: 4 Ingredients 1/2 cup walnut pieces One 8-ounce wheel of 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 1 shallot, minced 2 tablespoons chopped flat-leaf parsley 2 large sage leaves, minced Sourdough toasts, for serving Directions Preheat the oven to 350°. 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°. 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. Suggested Pairing A light, fruit-driven red from France's Burgundy region. Rate it Print