Whipped Camembert Butter with Mushrooms
This Whipped Camembert Butter with Mushrooms is decadent and cozy-the perfect appetizer! If you love cheese and butter (who doesn't?) then you'll love this!
Ingredients
For the Whipped Butter
- 8 Ounces Camembert *at room temperature
- 4 Ounces unsalted butter at room temperature
For the Mushrooms
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 16 Ounces mixed mushrooms such as Cremini and Shiitake, cleaned
- 1 Teaspooon sherry vinegar
- kosher salt to taste
To serve
- 1 Baguette sliced
- Olive oil for brushing
- kosher salt to taste
- Chives chopped
- Flaky salt such as Maldon
Instructions
- Remove the rind from the camembert using a cheese slicer while it's still cold, then let both the cheese and the butter come to room temperature.
- Pre heat the oven to 400 degrees. Arrange the sliced baguette on a baking sheet and brush with olive oil. Lightly sprinkle with salt. Bake for 15 minutes or until golden and crisp.
- Meanwhile, add the olive oil and butter to a large pan over medium high heat. Add the mushrooms and sauté, stirring occasionally, until golden brown. Stir in the sherry vinegar and let cook off for 1 minute. Season with salt to taste.
- Cut the camembert into wedges and the butter into quarters. Add both to a food processor and blend until smooth and creamy.
- Add the camembert butter to a bowl and season with flaky salt. Spoon the mushrooms over the butter and garnish with chives. Serve with toasted baguette.
- Enjoy!
Notes
*Remove the rind from the camembert while it's still cold, and then let it come to room temperature. It is much easier to remove the rind while the cheese is still cold.
Tried this recipe?Let us know how it was!