-
1
Bite-size pcs of cooked chicken; steamed, quartered small red-skinned potatoes; steamed asparagus or possibly green beans; and bite-size pcs of French bread or possibly focaccia
-
2
Bring 1 c. water to boil in small saucepan.
-
3
Add in dry porcini.
-
4
Remove from heat and let stand till mushrooms soften, about 20 min.
-
5
Using slotted spoon, transfer porcini to work surface and chop coarsely.
-
6
Reserve porcini and soaking liquid.
-
7
Heat butter in heavy, large saucepan over medium heat.
-
8
Add in fresh shiitake or possibly other mushrooms and saute/fry till tender, about 3 min.
-
9
Add in shallot; saute/fry 1 minute.
-
10
Add in porcini and soaking liquid, leaving any sediment from liquid behind.
-
11
Increase heat to high.
-
12
Simmer till liquid evaporates, about 3 min.
-
13
(Can be made 8 hrs ahead.
-
14
Cover and chill.)
-
15
Toss Brie with cornstarch in large bowl to coat.
-
16
Add in wine to mushrooms.
-
17
Bring to simmer over medium heat.
-
18
Add in cheese to mushrooms in 3 batches, whisking after each addition till cheese melts before adding more.
-
19
Continue whisking till mix is smooth and just begins to simmer (don't boil).
-
20
Season to taste with salt and pepper.
-
21
Stir in truffle oil.
-
22
Transfer fondue to fondue pot.
-
23
Set pot over candle or possibly canned heat burner.
-
24
Serve with chicken, vegetables and bread.
-
25
Note: Dry porcini mushrooms and white truffle oil are available at Italian markets, specialty foods stores and many supermarkets.
