Best Brie Roquefort And Wild Mushroom Fondue Recipes

Brie and Wild Mushroom Fondue image

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 Fondue image

Provided by uncle ben

Categories High In...

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms (stemmed with caps diced)
1 shallot (minced)
1 teaspoon fresh thyme (chopped)
1 1/2 tablespoons all-purpose flour
12 ounces chilled chilled 60% Brie cheese (double creme, recommended not to use triple creme)
2 ounces Roquefort cheese (chilled)
1 cup dry white wine

Steps:

First, heat the oil in a medium-size heavy skillet over medium-high heat. Then, add the mushrooms, shallot, and thyme and sauté until the mushrooms begin to soften (about 2 minutes).
Next, place the flour in a large bowl. Cut the rind from your Brie and discard it. Cut the Brie into cubes and drop into the flour. Toss the cubes to coat, separating the cheese cubes.
Crumble the Roquefort into the same bowl and also toss to coat.
Pour the wine into a medium-size heavy saucepan and bring to a slow simmer over medium heat. At this point, add the cheese by handfuls, slowly, and stirring all the while until each addition of cheese is melted. Keep stirring until the Brie fondue mixture is smooth.
Next stir in the mushroom mixture into the fondue. Season with generous amount of pepper and transfer it all to a fondue pot.
Set the fondue pot over a candle or a canned heat burner. Or if you have an electric fondue pot, make sure you are familiar with the settings before using it. Serve with bread and vegetables (see below).

Brie and Wild Mushroom Fondue image

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.