Prep 20 mins
Cook 20 mins
- 1 cup water
- 1 ounce dried porcini mushrooms (available at Italian markets, specialty foods stores and many supermarkets.)
- 2 tablespoons butter
- 8 ounces fresh shiitake mushrooms, stemmed, finely chopped
- 2 tablespoons chopped shallots
- 1 lb 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
- bite-size pieces cooked chicken
- steamed quartered small red potato
- steamed asparagus or green beans
- bite-size pieces French bread or focaccia 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.
- Reserve porcini and soaking liquid.
- Melt butter in heavy large saucepan over medium heat.
- Add shiitake mushrooms and sauté until tender, about 3 minutes.
- Add shallot; sauté 1 minute.
- Add porcini and soaking liquid, leaving any sediment from liquid behind.
- Increase heat to high.
- Simmer until liquid evaporates, about 3 minutes.
- (Can be made 8 hours ahead. Cover and chill.) 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 pot over candle or canned heat burner.
- Serve with chicken, vegetables and bread.
This was absolutly FABULOUS!! I`m making omelets with the left over.So Creamy and Earthy!!