Brie And Wild Mushroom Fondue Food

BAKED BRIE WITH ROASTED GARLIC

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

BRIE AND WILD MUSHROOM FONDUE

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.

BAKED BRIE WITH MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.

BRIE AND WILD MUSHROOM FONDUE

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, ROQUEFORT AND WILD MUSHROOM FONDUE

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 CHEESE FONDUE

Steps:

• Rub garlic all over the inside of your fondue pot. Then rub it in a saucepan, leaving the crushed pieces in the bottom. Add the white wine to the saucepan and heat over medium-low heat.
• Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot.
• When the cheese has melted, add green onion and remove pot from the heat. Grate in a little nutmeg. Season with salt and pepper to taste.
• The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
• Pour the cheese into your fondue pot and keep fondue warm over low heat.