Best Brie And Wild Mushroom Fondue Recipes

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BRIE, ROQUEFORT AND WILD MUSHROOM FONDUE



Brie, Roquefort and Wild Mushroom Fondue image

Categories     Cheese     Mushroom     White Wine     Winter     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 10

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 60% (double crème) Brie cheese (do not use triple crème)
2 ounces chilled Roquefort cheese
1 cup dry white wine
1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes
Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)

Steps:

  • 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.

BRIE AND WILD MUSHROOM FONDUE



Brie and Wild Mushroom Fondue image

Categories     Condiment/Spread     Sauce     Cheese     Mushroom     Appetizer     Dinner     Brie     White Wine     Party     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 10

1 cup water
1 ounce dried porcini mushrooms*
2 tablespoons (1/4 stick) butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallot
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
Bite-size pieces of cooked chicken, steamed quartered small red-skinned potatoes, steamed asparagus or green beans, and bite-size pieces of French bread or focaccia
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

Steps:

  • 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.

BRIE AND WILD MUSHROOM FONDUE



Brie and Wild Mushroom Fondue image

Make and share this Brie and Wild Mushroom Fondue recipe from Food.com.

Provided by Mimi Bobeck

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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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