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 | Brie and Mushroom Fondue |
| Description: | Porcini and shiitake mushrooms are the delicious difference in this fondue. Other varieties would work well, too. |
| Ingredients: | 1 cup water 1 ounce dried porcini mushrooms 2 tablespoons olive oil 2 cups fresh mushrooms, stemmed, finely chopped 2 tablespoons shallots, chopped 1 pound ripe Brie cheese, well chilled, rind trimmed, cheese cut into 1/2-inch pieces (about 2 cups) 2 tablespoons cornstarch 1 cup dry white wine |
| Directions: | For Dipping: Bite-size pieces of cooked meat, steamed quartered small red-skinned potatoes, steamed asparagus or green beans, and bite-size pieces of French bread. Bring 1 cup water to boil in small saucepan. Add porcini mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface. Coarsely chop porcini. Place the olive oil in heavy large saucepan over medium heat. Add the mushrooms and sauté until tender, about 3 minutes. Add shallot; sauté 1 minute. Add the porcini and cook until softened. Toss Brie with cornstarch in large bowl to coat. Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper. Transfer fondue to fondue pot. Set heat. Serve with chicken, vegetables and bread. |
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