Brie Roquefort And Wild Mushroom Fondue Food

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 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.