This Whipped Camembert Butter with Mushrooms is decadent and cozy—the perfect appetizer! If you love cheese and butter (who doesn't?) then you'll love this!
A simple recipe that's easy to whip up (literally!) and full of rich and cozy flavor? Sign me up!
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The perfect appetizer!
This Whipped Camembert Butter with Mushrooms makes a wonderful appetizer for anything from a simple dinner party to holiday parties. It could even be part of your holiday dinner spread!
This Camembert butter is delicious at room temperature, so it sits out well. It's great as a stand alone appetizer or as an addition to a cheese board!
Ingredients
Camembert: The star of the show! You can find camembert at cheese shops and many grocery stores. If you cannot find it, substitute with brie.
Butter: Unsalted butter is best for this recipe so that it doesn't over power the flavor of the cheese.
Mushrooms: I like using a mix of mushroom types for flavor and texture. Cremini and shiitake are two of my favorites. You can use any mushrooms you like best!
Sherry vinegar: A splash of sherry vinegar in the mushrooms adds a pop of acidity and flavor.
Flaky salt: I like to sprinkle a bit of flaky salt over the whipped camembert butter to bring out the flavors.
Chives: A sprinkling of chives provides a subtle oniony flavor without being overpowering.
Crostini: I like to serve this with crostini, but you can use crackers if you prefer!
What is Camembert?
Camembert is a bloomy rind semi soft cheese from France. It's similar to brie, but has an earthier, slightly funkier flavor. Mushrooms are often listed in tasting notes for Camembert, which is why they go so well together!
If you are looking for a substitute for Camembert, Brie or Fromager D'Affinois will work great.
Tips and Tricks
- Remove the rind from the camembert while it's cold. The rind will be much easier to remove from the camembert while the cheese is cold as opposed to after it comes to room temperature. I like to use a cheese slicer.
- After the camembert is peeled, let the cheese and butter come to room temperature before whipping. This will make whipping them together much easier.
- Make sure to put out spreader knives for easy serving.
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Whipped Camembert Butter with Mushrooms
Ingredients
For the Whipped Butter
- 8 Ounces Camembert *at room temperature
- 4 Ounces unsalted butter at room temperature
For the Mushrooms
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 16 Ounces mixed mushrooms such as Cremini and Shiitake, cleaned
- 1 Teaspooon sherry vinegar
- kosher salt to taste
To serve
- 1 Baguette sliced
- Olive oil for brushing
- kosher salt to taste
- Chives chopped
- Flaky salt such as Maldon
Instructions
- Remove the rind from the camembert using a cheese slicer while it's still cold, then let both the cheese and the butter come to room temperature.
- Pre heat the oven to 400 degrees. Arrange the sliced baguette on a baking sheet and brush with olive oil. Lightly sprinkle with salt. Bake for 15 minutes or until golden and crisp.
- Meanwhile, add the olive oil and butter to a large pan over medium high heat. Add the mushrooms and sauté, stirring occasionally, until golden brown. Stir in the sherry vinegar and let cook off for 1 minute. Season with salt to taste.
- Cut the camembert into wedges and the butter into quarters. Add both to a food processor and blend until smooth and creamy.
- Add the camembert butter to a bowl and season with flaky salt. Spoon the mushrooms over the butter and garnish with chives. Serve with toasted baguette.
- Enjoy!
