Baked camembert with wild berries, nuts & mushroom salad
This recipe combines creamy, baked camembert with fruity, tangy wild berries, roasted nuts and a hearty mushroom salad. The sweet and sour fruitiness is balanced by earthy flavors, while the creamy texture of the cheese creates a sophisticated mouthfeel. A sophisticated starter or an autumnal main course that becomes an atmospheric moment of pleasure with the right wine accompaniment.
Cooking utensils
- 1 Oven mold
- 1 Small pan
- 1 Cutting board & knife
- 1 Mixing bowl
Ingredients
- 1 round Camembert approx. 200 g
- 150 g mixed wild berries Fresh or frozen
- 1 Tbsp sugar or honey
- 1 tablespoon balsamic vinegar
- 30 g Walnuts or hazelnuts
- 150 g Mixed wild mushrooms z. e.g. mushrooms, chanterelles
- 1 1 tbsp olive oil
- 1 Tbsp butter
- 1 Garlic clove
- Fresh thyme
- Salt & pepper
Preparation
- Place the Camembert in a small oven dish, sprinkle with thyme and bake at 180 °C for approx. 15 minutes until creamy and melted.
- Briefly heat the wild berries with the sugar and balsamic vinegar until a light sauce forms.
- Roughly chop the nuts and roast in a pan without fat.
- Clean the mushrooms, sauté in olive oil and butter with garlic, season with salt and pepper.
- Remove the camembert from the oven and top with berries and nuts. Serve with the mushroom salad.
Recommended sides:
- Baguette or ciabatta
- Lamb's lettuce with walnuts
- Baked rosemary potatoes
Nutritional values per portion
Calories: 560kcalCarbohydrates: 28gProtein: 22gFat: 38g
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