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 ¼ cups water; 1 ounce dried porcini mushrooms; 1 ounce butter; 1 tablespoon olive oil; 2 shallots, peeled and finely chopped; 8 ounces fresh shiitake mushrooms, stemmed and finely chopped; 1 cup dry white wine; 14 ounces ripe brie cheese, cut into cubes; 1 teaspoon arrowroot; 1 pinch salt & freshly ground black pepper; French bread, cut into bite-size pieces or focaccia bread; 3 12 ounces red potatoes, quartered and steamed in their skins

Servings: persons

1 ¼ cups water
1 ounce dried porcini mushrooms
1 ounce butter
1 tablespoon olive oil
2 shallots, peeled and finely chopped
8 ounces fresh shiitake mushrooms, stemmed and finely chopped
1 cup dry white wine
14 ounces ripe brie cheese, cut into cubes
1 teaspoon arrowroot
1 pinch salt & freshly ground black pepper
French bread, cut into bite-size pieces or focaccia bread
3 12 ounces red potatoes, quartered and steamed in their skins

1
Boil the water in small saucepan, add the porcini mushrooms, set aside for 15 minutes.
2
In a saucepan heat the butter and olive oil over medium heat.
3
Add the shallots and shiitake mushrooms and saute until tender.
4
Add the porcini and soaking liquid, leaving any sediment from liquid behind and increase heat to a high temperature until the liquid evaporates.
5
Add the wine to mushrooms and simmer over medium heat.
6
Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more.
7
Continue whisking until mixture is smooth and just begins to simmer (do not boil).
8
Mix the arrowroot with a little water and add to the mixture to thicken.
9
Season to taste with salt and pepper.
10
Transfer fondue to fondue pot or an equivalent and set the pot over a candle or heat burner.
11
Serve with the potatoes and bread.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 ¼ cups water, 1 ounce dried porcini mushrooms, 1 ounce butter, 1 tablespoon olive oil, 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.

Brie and Wild Mushroom Fondue

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