Top Review by Rookie Chef in Portland, OR
This a spectacular recipe! The shiitake mushrooms were great with the the brie and roquefort. I served this at Thanksgiving for an appetizer and no one could leave it alone. I was asked to make it again for Christmas.
- 1 1⁄2 teaspoons olive oil
- 4 ounces fresh shiitake mushrooms, stemmed, caps diced
- 1 shallot, minced
- 1 teaspoon chopped fresh thyme
- 1 1⁄2 tablespoons all-purpose flour
- 12 ounces chilled double cream brie cheese (60%, double creme, do not use triple creme)
- 2 ounces chilled Roquefort cheese
- 1 cup dry white wine
- 13 ounces crusty white bread, cut into 1 1/2 inch cubes
- vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)
Directions See How It's Made
- Heat oil in heavy medium skillet over medium-high heat.
- Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
- Place flour in large bowl.
- Cut rind from Brie; discard rind.
- Cut Brie into cubes; drop into flour.
- Toss to coat; separate cheese cubes.
- Crumble Roquefort into same bowl; toss to coat.
- Place wine in heavy medium saucepan and bring to simmer over medium heat.
- Add cheese by handfuls, stirring until melted after each addition.
- Continue stirring until smooth.
- Stir mushroom mixture into fondue.
- Season with generous amount of pepper.
- Transfer to fondue pot.
- Set pot over candle or canned heat burner.
- Serve with bread and vegetables.