Brie, Roquefort and Mushroom Fondue
By: ItalyAbroad
Published: Thursday, August 19, 2010 - 3:07am

Ingredients




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

Preparation

1 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. 2 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. 3 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. 4 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. 5 Yield: 6 to 8 servings

About


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
Total Time: 40 minutes