Baked Camembert with Shiitake and a side of samphire

My boyfriend’s Mum brought us back a lovely wooden box of Camembert from France recently. It’s been in the fridge waiting for a Sunday night like tonight. Usually baked Camembert is best served with: sourdough bread, cornichons, lightly steamed tenderstem broccoli, asparagus and steamed waxy fleshed potatoes. Now, I’m convinced I had some asparagus in the fridge, but when I looked earlier all I could only find some Shiitake mushrooms and two endives. I was a bit dubious about this combination yet up for some experimentation nonetheless.

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After slicing the rind off the surface of the cheese, I pressed some garlic slithers and thyme into the soft middle of the Camembert and on top, drizzled some olive oil and a tablespoon of white wine.

For 15 minutes I baked the shiitake mushrooms with a small amount of olive oil.

And after baking the cheese for a full 20 – 25 minutes on 200 degree Celsius, I removed it from the oven and served with ciabatta bread, the shiitakes and endives.

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As suspected, the endives – well, these particular ones – were a little bitter combined with the fuller flavour of the Camembert, but the earthiness of the mushrooms dipped into the garlicky cheese worked a dream.

Served with a glass of Chardonnay and best of all, a side of samphire – my first taste of the season, which my folks had handpicked from North Norfolk earlier today.

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