Mushroom julienne with camembert
1 serving
20 minutes
Mushroom julienne with camembert is a gastronomic delight where juicy champignons blend with the cream's tenderness and garlic's aroma, while the velvety camembert adds a refined texture to the dish. Inspired by French cuisine, it gains unique notes from a delicate balance of spices. When baked, the cheese melts to form a creamy crust that hides a juicy mushroom filling inside. The flavor of the julienne is rich and intense: mushroom umami harmonizes with creamy softness and garlic's spiciness, while the hard cheese adds a slight saltiness. This julienne is an excellent choice for an exquisite dinner or a cozy evening with a glass of white wine.
1
Cut the Camembert into two flat pieces of equal thickness.
2
Place the bottom part in a baking dish and season with a pepper mixture.
- Ground pepper blend: to taste
3
Chop the mushrooms finely and add them to the heated oil in the pan.
- Fresh button mushrooms: 125 g
4
After 2 minutes, stir and reduce the heat to medium.
5
After 1 minute, salt and stir again.
- Sea salt: to taste
6
Pour in the cream.
- Single cream 10% fat: 20 ml
7
Once the cream thickens, add the coarsely chopped garlic. Mix well.
- Garlic: 1 clove
8
After 1-2 minutes, remove from heat and transfer the mushrooms to a baking dish on top of the cheese.
- Fresh button mushrooms: 125 g
9
Cover with the second part of the camembert.
10
Sprinkle with hard cheese and pepper.
- Grated hard cheese: 1.5 tablespoon
- Ground pepper blend: to taste
11
Send to a preheated oven at 180 degrees.
12
In 12 minutes, the fragrant julienne is ready!
