BRIE AND WILD MUSHROOM FONDUE

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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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