Baked Camembert with Wild Mushrooms

a wheel of camembert in a wood box, topped wth a pile of sauteed mushrooms and rosemary, toasted baguette piled beside it.

Bringing sexy back. 

by Erin Henderson

Baked Camembert has a slightly 80’s vibe in all the best ways.

Some may charitably, or even encouragingly, call it a “timeless classic.” I suppose there’s truth to that, but, like Mark Darcy says to Bridget Jones, “I like you [baked Camembert] very much. Just as you are.”

In fact, while this 80’s classic is nostalgic in style, it’s delicious today. And dressed up with a modern topping, it’s the first to go from the buffet.

While playing around with this recipe, I ate the whole wheel for dinner. And I’m not sorry.

A wheel of baked camembert, a baguette dipped into it and oozing down with melted cheese

Baked Camembert with Wild Mushrooms

Makes: 250g of cheese
Chef level: Easy

  • 250g wheel Camembert in a wooden box (such as Isle de France)
  • 1 clove garlic, thinly shaved
  • 1 Tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 cup mixed wild mushrooms, sliced (oyster, chantarelle, trumpet, shitake etc.)
  • Salt and pepper to taste
  • 1 small spring of fresh rosemary
  • 2 tsp sherry vinegar
  • Baguette
How to Make It:
  1. Set the oven to 415°C
  2. Unwrap the Camembert from the paper, and lightly score the top in a cross-hatched pattern. Insert a slice of garlic randomly into 4 or 5 of the cuts.
  3. Place back in the bottom of the wooden box (make sure the box is sealed with staples, not glue, since it will be going into the oven)
  4. Bake for 15-20 minutes, until lightly pressing on the top the back of a spoon results in a soft, jiggly texture in the cheese.
  5. While the cheese is baking, gently warm the olive oil over med-low heat.
  6. Add the garlic and cook until fragrant and lightly golden, about a minute, and then add the mushrooms. Season lightly with salt and pepper and add the rosemary.
  7. Cook mushrooms, stirring occasionally until wilted.
  8. Deglaze with a splash of sherry vinegar, scraping the bottom, and remove from the heat, setting aside.
  9. Slice the baguette, drizzle with olive oil, and place in the oven with the cheese for the last few minutes of cooking.
  10. Top the hot cheese with the sauteed mushroom mixture and serve with toasted baguette.
Wine Pairing:

It’s tough to beat a New World Pinot Noir, something from Ontario, Oregon or New Zealand, for this pairing. The tart, cran-cherry flavours offer a beautiful contrast to the creamy cheese, while Pinot’s inherent earthy note echoes the forest notes of the mushroom and rosemary.

Hear From Real People!

Thank you very, very, very much for the outstanding planning and support you gave in making this event an absolute success. People were just having a fantastic time and the set-up and style were absolutely brilliant. I think we got what we exactly wanted. I will reach out again!
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The Wine Sisters put on magnificent event in Unionville..... They did a superb job, both as Sommeliers and on the PR and overall event co-ordination ... Great job and we look forward to working with you on our event!
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