Brie And Wild Mushroom Fondue

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 wine
• bite-size pieces cooked chicken
• steamed quartered small red potato
• steamed asparagus or green beans
• bite-size pieces french bread or focaccia bread

Recipe

• 1 bring 1 cup water to boil in small saucepan.
• 2 add porcini mushrooms.
• 3 remove from heat and let stand until mushrooms soften, about 20 minutes.
• 4 using slotted spoon, transfer porcini to work surface.
• 5 coarsely chop porcini.
• 6 reserve porcini and soaking liquid.
• 7 melt butter in heavy large saucepan over medium heat.
• 8 add shiitake mushrooms and sauté until tender, about 3 minutes.
• 9 add shallot; sauté 1 minute.
• 10 add porcini and soaking liquid, leaving any sediment from liquid behind.
• 11 increase heat to high.
• 12 simmer until liquid evaporates, about 3 minutes.
• 13 (can be made 8 hours ahead. cover and chill.) toss brie with cornstarch in large bowl to coat.
• 14 add wine to mushrooms.
• 15 bring to simmer over medium heat.
• 16 add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more.
• 17 continue whisking until mixture is smooth and just begins to simmer (do not boil).
• 18 season to taste with salt and pepper.
• 19 transfer fondue to fondue pot.
• 20 set pot over candle or canned heat burner.
• 21 serve with chicken, vegetables and bread.