Mushrooms have just stared to appear in the farmer’s markets ahead of main mushroom season and their arrival has inspired this easy seasonal recipe to make in your motorhome kitchen.
– 250g Mushrooms*
– 150 ml (10 tablespoons) half-fat crème fraiche
– Half a Camembert cheese (chilled)
– Knob of butter for sautéing the mushrooms
– Salt and pepper to season
– Chopped parsley or chives to garnish
1. Start by slicing the rind off the chilled Camembert (removing the rind is almost impossible if the cheese is at room temperature!).
2. Discard rind and set cheese aside.
3. Melt butter in a medium saucepan and sauté the mushrooms until cooked and just starting to caramelise.
4. Add Camembert and melt over a low heat, then stir in crème fraiche and let it get just hot enough to bubble gently.
5. Add salt and pepper to taste, tip into a serving dish and sprinkle with chopped parsley or chives.
Serves 2 as a generous starter or make it a main course by serving with crusty French bread, new potatoes and a salad.
*Use any kind of mushrooms, I used chestnut mushrooms and they were great but pretty much any mushroom you can buy at a French produce market will work. Adding a few of our local “Girolles” or “Trompettes-de-la-Mort” would make it really special.
Wine notes: This dish works well with a dry white or a light, soft red. Both of my choices would be from Burgundy (OK, I might be a bit biased) and I’d go for an un-oaked Chablis (white/Chardonnay) or a Brouilly (red/Gamay).