Brie and Wild Mushroom Fondue

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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