Brie And Wild Mushroom Fondue

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 cups water
• 1 ounce dried porcini mushrooms
• 1 ounce butter
• 1 tablespoon olive oil
• 2 shallots, peeled and finely chopped
• 8 ounces fresh shiitake mushrooms, stemmed and finely chopped
• 1 cup dry wine
• 14 ounces ripe brie cheese, cut into cubes
• 1 teaspoon arrowroot
• 1 pinch salt & freshly ground black pepper
• french bread, cut into bite-size pieces or focaccia bread
• 3 1/2 ounces red potatoes, quartered and steamed in their skins

Recipe

• 1 boil the water in small saucepan, add the porcini mushrooms, set aside for 15 minutes.
• 2 in a saucepan heat the butter and olive oil over medium heat. add the shallots and shiitake mushrooms and sauté until tender.
• 3 add the porcini and soaking liquid, leaving any sediment from liquid behind and increase heat to a high temperature until the liquid evaporates.
• 4 add the wine to mushrooms and 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).
• 5 mix the arrowroot with a little water and add to the mixture to thicken. season to taste with salt and pepper.
• 6 transfer fondue to fondue pot or an equivalent and set the pot over a candle or heat burner.
• 7 serve with the potatoes and bread.