Be the first to Sauteed mushrooms and herbs are blended with brie and roquefort cheese in this savory fondue. Although fondue is considered a gourmet treat, it is really quite easy to make.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1-1/2 teaspoons olive oil
- 4 ounces fresh shiitake mushrooms, stemmed, caps diced
- 1 shallot, minced
- 1 teaspoon chopped fresh thyme
- .
- 1-1/2 Tablespoons all-purpose flour
- 12 ounces chilled 60% (double creme) brie cheese (do not use triple creme)
- 2 ounces chilled Roquefort cheese
- 1 cup dry white wine
- .
- 1 (13-ounce) loaf crusty white bread, cut into 1-1/2-inch cubes
- Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)
Preparation:
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.
Yield: 6 to 8 servings
Recipe Source: The Flavors of Bon Appetit 1997 (Random House)
Reprinted with permission.
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.
Yield: 6 to 8 servings
Recipe Source: The Flavors of Bon Appetit 1997 (Random House)
Reprinted with permission.
