Description
This whipped Camembert butter with sautéed mushrooms is the ultimate cozy appetizer! Creamy, rich, and packed with flavor, it pairs perfectly with crisp toasted baguette. Whether for a special gathering or an indulgent treat, this recipe is a must-try
Ingredients
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For the Whipped Butter:
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8 oz Camembert cheese, at room temperature
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4 oz unsalted butter, at room temperature
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For the Mushrooms:
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2 tbsp unsalted butter
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1 tbsp olive oil
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16 oz mixed mushrooms (Cremini & Shiitake), cleaned
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1 tsp sherry vinegar
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Kosher salt, to taste
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To Serve:
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1 baguette, sliced
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Olive oil, for brushing
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Kosher salt, to taste
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Chopped chives
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Flaky salt (such as Maldon)
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Instructions
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Prepare the Camembert Butter:
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Using a cheese slicer, remove the rind from the cold Camembert.
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Let both the Camembert and butter come to room temperature.
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Toast the Baguette:
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Preheat the oven to 400°F (200°C).
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Arrange sliced baguette on a baking sheet.
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Brush with olive oil and sprinkle lightly with salt.
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Bake for 15 minutes, or until golden and crisp.
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Sauté the Mushrooms:
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Heat olive oil and butter in a large pan over medium-high heat.
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Add mushrooms and sauté, stirring occasionally, until golden brown.
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Stir in sherry vinegar and let cook for 1 minute.
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Season with kosher salt, to taste.
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Blend the Camembert Butter:
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Cut the Camembert into wedges and the butter into quarters.
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Add both to a food processor and blend until smooth and creamy.
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Assemble & Serve:
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Transfer the whipped Camembert butter to a serving bowl.
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Season with flaky salt.
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Spoon the sautéed mushrooms over the butter.
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Garnish with chopped chives.
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Serve with toasted baguette.
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Enjoy!
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Notes
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For an extra flavor kick, try using different mushroom varieties, such as oyster mushrooms or portobello.
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The whipped butter can be made ahead of time and stored in the refrigerator, allowing for easy assembly when needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~250 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg