Ingredients

• 1 Whole MouCo Camembert
• 2 g dried tarragon
• 15 ml Brandy
• 50 g fresh sliced mushrooms
• 28 g butter
• 3 g crushed garlic
• 12 g slivered almonds

Directions

Preheat oven to 350 degrees F (175 degrees C)

Toast Garlic and Almonds to a light brown.

Stir in mushrooms, cook until tender, about 5 minutes.
(Garlic and Almonds and medium brown now)

Cover with brandy and sprinkle with tarragon.

Place Camembert in a small baking dish.

Cover the Camembert with the mushroom-brandy mixture.

Bake in the preheated oven for 10-12 minutes;
remove just as the rind starts to puff up.