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Brie, Roquefort, and Wild Mushroom Fondue

Source of Recipe

Bon Appétit, February 1997


Recipe Introduction

"While fondue originated in the French-speaking part of Switzerland (the word means 'melted' in French), the dish has become an international favorite. The principal ingredients are cheese (usually Gruyère mixed with either Emmenthal or Appenzeller), white wine, kirsch and garlic. But there are as many variations on that theme as there are mountains in Switzerland."

List of Ingredients

â—¦ 1 ½ teaspoons olive oil
â—¦ 4 ounces fresh shiitake mushrooms, stemmed, caps diced
â—¦ 1 shallot, minced
â—¦ 1 teaspoon chopped fresh thyme
â—¦ 1 ½ tablespoons all-purpose flour
â—¦ 12 ounces chilled 60% (double crème) Brie cheese (do not use triple crème)
â—¦ 2 ounces chilled Roquefort cheese
â—¦ 1 cup dry white wine
â—¦ 1 (13-ounce) loaf crusty white bread, cut into 1 ½-inch cubes
â—¦ Vegetables such as carrot sticks, blanched broccoli, cauliflower, and boiled small potatoes


Recipe

Step 1
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.

Step 2
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.

Step 3
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.


Serves 6 to 8