Brie And Wild Mushroom Fondue Recipe

Name: Brie And Wild Mushroom Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1 ounce dried porcini mushrooms (available at Italian markets, specialty foods stores and many supermarkets.); 2 tablespoons butter; 8 ounces fresh shiitake mushrooms, stemmed, finely chopped; 2 tablespoons chopped shallots; 1 lb ripe brie cheese, well chilled, rind trimmed, cheese cut into 1/2 inch pieces (about 2 cups); 2 tablespoons cornstarch; 1 cup dry white wine; bite-size pieces cooked chicken; steamed quartered small red potato; steamed asparagus or green beans; bite-size pieces French bread or focaccia bread

Servings: persons

1 cup water
1 ounce dried porcini mushrooms (available at Italian markets, specialty foods stores and many supermarkets.)
2 tablespoons butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallots
1 lb ripe brie cheese, well chilled, rind trimmed, cheese cut into 1/2 inch pieces (about 2 cups)
2 tablespoons cornstarch
1 cup dry white wine
bite-size pieces cooked chicken
steamed quartered small red potato
steamed asparagus or green beans
bite-size pieces French bread or focaccia bread

1
Bring 1 cup water to boil in small saucepan.
2
Add porcini mushrooms.
3
Remove from heat and let stand until mushrooms soften, about 20 minutes.
4
Using slotted spoon, transfer porcini to work surface.
5
Coarsely chop porcini.
6
Reserve porcini and soaking liquid.
7
Melt butter in heavy large saucepan over medium heat.
8
Add shiitake mushrooms and saute until tender, about 3 minutes.
9
Add shallot; saute 1 minute.
10
Add porcini and soaking liquid, leaving any sediment from liquid behind.
11
Increase heat to high.
12
Simmer until liquid evaporates, about 3 minutes.
13
(Can be made 8 hours ahead. Cover and chill.) Toss Brie with cornstarch in large bowl to coat.
14
Add wine to mushrooms.
15
Bring to simmer over medium heat.
16
Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more.
17
Continue whisking until mixture is smooth and just begins to simmer (do not boil).
18
Season to taste with salt and pepper.
19
Transfer fondue to fondue pot.
20
Set pot over candle or canned heat burner.
21
Serve with chicken, vegetables and bread.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup water, 1 ounce dried porcini mushrooms (available at Italian markets, specialty foods stores and many supermarkets.), 2 tablespoons butter, 8 ounces fresh shiitake mushrooms, stemmed, finely chopped, and more.

Yes, Brie And Wild Mushroom Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brie And Wild Mushroom Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions