Herbed mushroom and camembert skillet

By Mary Berg
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  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3-4 cups assorted mushrooms, cleaned, sliced or torn
  • 1 sprig rosemary
  • 3 sprigs thyme
  • Kosher salt
  • Freshly cracked black pepper
  • 1 clove garlic, finely minced
  • 1/4 cup dry white wine
  • 240 - 300 grams Camembert cheese cubed
  • Crusty French bread


  1. Position an oven rack in the top third of your oven and turn on the broiler.
  2. 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 being to caramelize, about five to six 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.
  3. Scatter the cheese on top of the mushrooms and place the pan in the oven. Broil for three to five 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 favourites for this recipe. 


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This recipe appears in Kitchen Party (© 2019)

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