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Brie, Roquefort &
Wild Mushroom Fondue
- 1 1/2 tsp. olive oil
- 4 oz. fresh shiitake mushrooms, stemmed, caps diced
- 1 shallot, minced
- 1 tsp. chopped fresh thyme
- 1 1/2 tbsp. all-purpose flour
- 12 oz. chilled 60% (double creme) brie cheese (do not use triple creme)
- 2 oz. chilled roquefort cheese
- 1 cup dry white wine
- 1 13-oz. loaf crust white bread,
cut into
- 1 1/2-in. cubes vegetables (such as carrot sticks, blanched broccoli, cauliflower & boiled small potatoes)
Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; saute 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.
Yield: 6-8 servings |