Herbed Mushroom & Camembert SkilletRecipe By: Mary Berg
Try Mary Berg’s recipe for Herbed Mushroom & Camembert Skillet from the cookbook Kitchen Party.
When I was little, my mom used to invite all of our neighbors over for a New Year’s Eve fondue party. There’d be a few pots bubbling away with Gruyère, a couple filled with hot oil surrounded by steak, chicken and shrimp, and, of course, some silky chocolate fondue for dessert. Rather than make you go to all of the trouble of setting up a fondue pot and carefully adding cheese to bubbling white wine, I offer you my cheater’s version.
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 to 4 cups assorted mushrooms, cleaned, sliced or torn (see note)
- 1 sprig rosemary
- 3 sprigs thyme
- Kosher salt
- Freshly cracked black pepper
- 1 clove garlic, finely minced
- 1/4 cup dry white wine
- 8 1/2 to 10 1/2 oz. Camembert cheese, cubed
- Crusty French bread
- Position an oven rack in the top third of your oven and turn on the broiler.
- Set a cast iron, or other ovenproof, skillet over medium-high heat and melt the butter and oil. Toss in the mushrooms, rosemary and thyme and season with a little salt and pepper. Cook the mushrooms until they have released their liquid and all of it has evaporated and the mushrooms begin to caramelize, about 5 to 6 minutes. Turn off the heat and add in first the garlic and then the white wine. Stir, scraping the bottom of the pan to deglaze, until all of the wine has evaporated.
- Scatter the cheese on top of the mushrooms and place the pan in the oven. Broil for 3 to 5 minutes, or until the cheese is melted and bubbling. Serve hot from the oven with lots of crusty bread for dipping.
Note: Any mushrooms or combo of mushrooms would be delicious, but shiitake, Portobello, cremini and king oyster are my favorites for this recipe.