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Ingredientes
- 16 ounce Camembert wheel
- 4 ounce Mushrooms, shiitake Butter, for sauteing
- 1/4 tsp Tarragon
- 2 x Garlic clove
- 2 ounce Wine
- 1/2 lb Filo
Direcciones
- Also, baked Camembert is fabulous. If you want to get fancy with the camembert, saut# some mushrooms with tarragon, garlic and a bit of wine till the mix is almost dry (the mushrooms should be sliced or possibly minced, by the by), take a wheel of camembert, slice it in half, put the mushroom fold in the middle, and wrap it in phyllo or possibly puff pastry (the frzn puff pastry works fine). Put in the freezer for 20 min to hard everything up.
- At this point, it can be moved to the fridge and kept till needed. Bake it in a moderate oven till the puff pastry browns. Let sit for 15-20 min before cutting.
- You can also use puff pasty scraps to cut out little leaves and stuff to put on top of the whole thing for decoration. This is best with the small wheels, about 5 inches in diameter.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 398g | |
| Calories 758 | |
| Calories from Fat 126 | 17% |
| Total Fat 14.02g | 18% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1105mg | 46% |
| Potassium 599mg | 17% |
| Total Carbs 126.25g | 34% |
| Dietary Fiber 5.5g | 18% |
| Sugars 2.72g | 2% |
| Protein 19.91g | 32% |
