Sage and mushroom baked brie

Serves 4
Prep time 20 minutes
Cook time 25 minutes


1 ripe camembert (or wheel of brie)
120g button mushrooms
15g butter
3 sage leaves
50ml dry white wine
1 pinch ground cumin
Freshly ground salt and pepper


  1. Preheat the oven to 180°C. Insert a knife into the skin of the cheese and cut a cross of around 5 cm in the centre. Place it in the Cheese Baker, close the lid, and bake for 20-25 mins.
  2. During this time, clean the mushrooms with a damp paper towel and cut them into 1/2 cm slices.
  3. Melt the butter in a frying pan, add the sliced mushrooms and sage leaves. Add freshly ground salt and pepper, and sauté for around 10 mins, tossing regularly, until golden.
  4. Deglaze with the white wine and continue cooking until the liquid has evaporated.
  5. Remove the Cheese Baker from the oven and take off the lid. Using a knife, gently lift the skin in the centre and place the mushrooms in the melted cheese.
  6. Serve immediately with steamed small new potatoes.

About Emile Henry

  • Based in the Burgundy region of France and made from a unique, special formula clay only found in the region.
  • 6th generation family-owned company and hires local artisans.
  • Each piece is crafted by hand and signed by the artisan who made it on the base.
  • Famed for it’s incredible heat retention and even distribution, and are 100 percent naturally produced from base material to glaze.
  • Find the Emile Henry ceramic range of cheese bakers and more at Total Food Equipment on Moorhouse Ave.

Previous Post

Toast the Sunday roast: Union Fare Eatery

Next Post

Hummus three ways

Leave a Reply

Your email address will not be published.