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    Brie, Roquefort & Wild Mushroom Fondue


    Source of Recipe


    Alison

    List of Ingredients




    1 1/2 tsp olive oil
    4 oz fresh shiitake mushrooms stemmed, caps diced
    1 x shallot minced
    1 tsp chopped fresh thyme
    1 1/2 tbl 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
    Freshly-ground black pepper to taste
    1 crusty white bread loaf - (13 oz) cut 1 1/2" cubes
    Vegetables, such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes

    Recipe



    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. This recipe yields 6 to 8 servings.

 

 

 

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