Brie, Roquefort And Wild Mushroom Fondue

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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 double cream brie cheese (60%, double creme, do not use triple creme)
• 2 ounces chilled roquefort cheese
• 1 cup dry wine
• 13 ounces crusty bread, cut into 1 1/2 inch cubes
• vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)

Recipe

• 1 heat oil in heavy medium skillet over medium-high heat.
• 2 add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
• 3 place flour in large bowl.
• 4 cut rind from brie; discard rind.
• 5 cut brie into cubes; drop into flour.
• 6 toss to coat; separate cheese cubes.
• 7 crumble roquefort into same bowl; toss to coat.
• 8 place wine in heavy medium saucepan and bring to simmer over medium heat.
• 9 add cheese by handfuls, stirring until melted after each addition.
• 10 continue stirring until smooth.
• 11 stir mushroom mixture into fondue.
• 12 season with generous amount of pepper.
• 13 transfer to fondue pot.
• 14 set pot over candle or canned heat burner.
• 15 serve with bread and vegetables.