Blue Oyster Mushroom Tapenade with Camembert
A savoury blue oyster mushroom tapenade served over warm Camembert and finished with toasted sunflower seeds and fresh perilla leaves.
Servings 5
Ingredients
- 130 g wild, blue oyster mushrooms, or one pack from Trafford Farms
- 1/4 cup toasted sunflower seeds
- 1 large garlic clove
- 1 tbsp olive oil
- 1/4 cup orange juice
- 1 tbsp oyster sauce
- 1 250 g wedge or wheel of Camembert
- 1/2 tsp salt
- 3 perilla leaves, sliced into a thin chiffonade (optional)
Instructions
- Preheat oven to 350 F.
- Trim the woody ends off the oyster mushrooms and pull the individual mushroom stalks apart. Cut the tops and stalks into 1cm-by-1cm (scant ½-inch-by-½-inch) pieces.
- Chop up your sunflower seeds or give them a quick pulse in a food processor. Set them aside.
- Mince the clove of garlic. Place the garlic and oil in a frying pan and warm them up over medium heat.
- Once the garlic begins to sizzle, add the mushrooms.
- Stir occasionally for six minutes. You want to develop some colour on the mushroom pieces, and you’ll notice the mushrooms quickly absorb the oil in the pan, which is what you want. The mushrooms will begin sticking to the pan forming a fond. The fond is good as long as it doesn’t burn. If it’s taking on too much colour, take it off the heat and quickly move to the next step.
- Deglaze the pan with the orange juice and oyster sauce. Keep cooking until the liquid has reduced to a thicker, saucy consistency. Remove the pan from the heat.
- Add the sunflower seeds and salt. Taste for seasoning. Place the Camembert in a small, oven-safe baking dish. Score the top with a few slashes and then warm the Camembert cheese in the oven for 15 minutes.
- Add the sunflower seeds and salt. Taste for seasoning. Place the Camembert in a small, oven-safe baking dish. Score the top with a few slashes and then warm the Camembert cheese in the oven for 15 minutes.
Notes
Perilla leaves, also known as sesame leaves, can be found at your local Asian market.