Mushroom julienne from camembert
1 serving
25 minutes
Mushroom julienne with camembert is a refined dish of author cuisine that combines the tenderness of French cheese with the rich flavor of forest mushrooms. Camembert, soft and aromatic, reveals creamy notes under heat, enveloping juicy pieces of oyster mushrooms. Provencal herbs and a pinch of oregano give it a sophisticated Mediterranean aroma, while mayonnaise adds a light spiciness. Historically, julienne originated as a traditional French dish, but this version is a modern interpretation with a playful approach to the classic. It is perfect as an appetizer for a romantic dinner or festive table and is best served hot to enjoy the stretchy cheese texture and deep mushroom flavor.
1
Chop the mushrooms finely and add them to the heated oil in the pan. Add salt. Fry on high heat, stirring occasionally, for 7 minutes.
- Oyster mushrooms: 150 g
- Salt: to taste
2
Cut the Camembert in half, as shown in the photo.
- Camembert cheese: 125 g
3
Place the bottom side in a baking dish.
4
Season with Provençal herbs.
- Herbes de Provence: 0.5 teaspoon
5
Make shallow cuts on the top part.
6
Place the mushrooms on the bottom part of the cheese and cover with the top part.
- Oyster mushrooms: 150 g
7
Spread with mayonnaise.
- Mayonnaise: 1 teaspoon
8
Slightly season with oregano.
- Oregano: pinch
9
Send to a preheated oven at 180 degrees.
10
The dish will be ready in 15 minutes.
