In Normandy in northern France lies the village of Camembert. Only about 200 people live in this idyllic spot, but the cheese said to have originated here is famous the world over. With its soft consistency and strong taste, it’s ideal for cooking — like in this excellent and hearty roast recipe with mushrooms. Just the thing for the end of winter!
Pork with Camembert and Mushrooms
Equipment
- Baking dish
- Pan
Ingredients
- 1500 g pork butt
- 150 g camembert
- 200 ml cream
- 80 ml béchamel sauce
- 250 ml water
- 500 g mushrooms fried
- 10 g salt
- 5 g pepper
- 10 g chives for garnishing
Instructions
- Season the pork butt thoroughly with salt and pepper, then sear it on all sides in a hot pan. Cook it for 2½ hours in a convection oven at 390°F (200°C). While the pork is cooking, brown the mushrooms in a pan or prepare the béchamel sauce if you don't want to use ready-made.
- Cut off the top layer of the camembert rind and spoon the creamy insides into a pan. Add the cream, béchamel sauce, and water. Heat while stirring until it reaches an even, creamy consistency. Season with salt and pepper.
- Pour the camembert sauce over the sliced pork in a baking dish. Add the cooked mushrooms on top. Bake in the oven on the convection setting for another 35 minutes at 350°F (175°C).
- Before serving, garnish the camembert roast with freshly chopped chives.
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Incidentally, if you were eating this in Normandy, you wouldn’t drink red or white wine with it, but a fizzy, tangy cider instead. But whatever the beverage, after a long winter walk in the wind under gray skies, a hearty roast in cheese sauce will always be most welcome. And here’s a little tip: you can prepare the recipe up to Step 3 and then put everything in the oven for the final stage when you get back from your hike!