Brie, Roquefort And Wild Mushroom Fondue

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* Exported from MasterCook *

 

Brie, Roquefort And Wild Mushroom Fondue

 

Recipe By : Bon Appetit, February 1997

Serving Size : 6 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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)

 

While fondue originated in the French-speaking part of Switzerland (the word

means " melted " in French), the dish has become an

international favorite. The principal ingredients are cheese (usually Gruyere

mixed with either Emmenthal or Appenzeller), white

wine, kirsch and garlic. But there are as many variations on that theme as

there are mountains in Switzerland.

 

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.

 

Formatted by Karen using MC Buster.

 

 

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