{"id":4848,"date":"2015-11-23T16:17:00","date_gmt":"2015-11-23T21:17:00","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4848"},"modified":"2015-11-23T16:17:00","modified_gmt":"2015-11-23T21:17:00","slug":"warm-camembert-with-wild-mushroom-fricassee-foodandwine-com","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/11\/23\/warm-camembert-with-wild-mushroom-fricassee-foodandwine-com\/","title":{"rendered":"Warm Camembert with Wild Mushroom Fricassee, foodandwine.com"},"content":{"rendered":"<h3 class=\"recipe__section-heading\"><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/11\/99309f50ff70b872269831f7f4d41735.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-4849\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/11\/99309f50ff70b872269831f7f4d41735.jpg\" alt=\"99309f50ff70b872269831f7f4d41735\" width=\"236\" height=\"164\" \/><\/a><\/h3>\n<ul class=\"ingredients-list\">\n<li class=\"ingredients-list__item\">1\/2 cup walnut pieces<\/li>\n<li class=\"ingredients-list__item\">One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature<\/li>\n<li class=\"ingredients-list__item\">1 tablespoon walnut oil<\/li>\n<li class=\"ingredients-list__item\">3\/4 pound wild mushrooms, trimmed, caps thinly sliced<\/li>\n<li class=\"ingredients-list__item\">Salt and freshly ground pepper<\/li>\n<li class=\"ingredients-list__item\">1 shallot, minced<\/li>\n<li class=\"ingredients-list__item\">2 tablespoons chopped flat-leaf parsley<\/li>\n<li class=\"ingredients-list__item\">2 large sage leaves, minced<\/li>\n<li class=\"ingredients-list__item\">Sourdough toasts, for serving<\/li>\n<\/ul>\n<ol class=\"steps-list\">\n<li class=\"steps-list__item\"><span class=\"steps-list__item__text\">Preheat the oven to 350\u00b0. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300\u00b0.<\/span><\/li>\n<li class=\"steps-list__item\"><span class=\"steps-list__item__text\">Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.<\/span><\/li>\n<li class=\"steps-list__item\"><span class=\"steps-list__item__text\">Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.<\/span><\/li>\n<li class=\"steps-list__item\"><span class=\"steps-list__item__text\">Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>1\/2 cup walnut pieces One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature 1 tablespoon walnut oil 3\/4 pound wild mushrooms, trimmed, caps thinly sliced Salt and freshly ground pepper 1 shallot, minced 2 tablespoons chopped &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2015\/11\/23\/warm-camembert-with-wild-mushroom-fricassee-foodandwine-com\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[516,597,155,61,23],"class_list":["post-4848","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-recipes","tag-appetizers","tag-camembert-cheese","tag-mushrooms","tag-parsley","tag-walnuts"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4848"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4848\/revisions"}],"predecessor-version":[{"id":4850,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4848\/revisions\/4850"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}