BRIE AND WILD MUSHROOM FONDUE
Make and share this Brie and Wild Mushroom Fondue recipe from Food.com.
Provided by Mimi Bobeck
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
PORCINI SWISS FONDUE
Thiis comes from "The Silver Palate Good Times Cookbook". Anyone who came of age in the early 80′s and loved good food has either been to this charming Manhattan restaurant or own one of the many cookbooks authored by Sheila Lukins and Jule Rosso. Sunday mornings, it was standing room only (well, not really standing room) we were actually standing outside as the restaurant was very small and cozy. Ah, I love memories that are filled with good food, good friends and delightful conversation, such is "The Silver Palate:. This fondue combines the culinary flavors of three cheeses and white wine, how can you go wrong?
Provided by BakinBaby
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
- meanwhile toss fontina and swiss lightly with flour.
- rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
- Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
- Serve fondue with asorted breads and sausages for dipping.
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