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Before starting this Baked Camembert recipe, make sure you have organised all the necessary ingredients.
Thoroughly wash the chanterelle mushrooms and morels. Repeat this operation twice (make sure not to let the mushrooms soak in water).
Cut the oyster mushrooms in half.
Heat 5cl of olive oil in a non-stick frying pan.
Add the strained mushrooms...
... and sauté on high heat for 5 minutes.
Season with salt and pepper.
Finely chop the garlic cloves...
... and add to the mushrooms.
Flambé with Port wine.
Cut the camembert in half, crosswise.
Open the camembert. Place the bottom half back in the wooden box. Cover with some of the mushroom preparation.
Place 2 or 3 sprigs of fresh rosemary.
Cover with the other half.
Press with your hand to make it flat.
In a sheet of greaseproof paper, cut a large strip. The strip should be longer than the whole circumference of the box. I recommend folding the paper in two to create a double layer.
Place the paper around the camembert to form a kind of 'holding belt'. Secure the belt with two wooden picks...
... nailed on the side of the camembert.
Bake at 180°C (gas 4) for 15 minutes in a fan assisted oven. If needed, in the last 5 minutes of cooking, turn the grill function on in order to brown the surface.
When cooked, remove the camembert from the oven.
Gently remove the wooden picks...
... and the paper belt.
This recipe should be served hot, while the cheese is still gooey, with the rest of the mushroom preparation.
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