Brie, Roquefort and Wild Mushroom Fondue Recipe

Name: Brie, Roquefort and Wild Mushroom Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes; Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)

Servings: persons

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
1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes
Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)

1
Heat oil in heavy medium skillet over medium-high heat.
2
Add mushrooms, shallot and thyme; saute 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.

443

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 10 ingredients. The key ingredients include: 1 1/2 teaspoons olive oil, 4 ounces fresh shiitake mushrooms, stemmed, caps diced, 1 shallot, minced, 1 teaspoon chopped fresh thyme, and more.

Yes, Brie, Roquefort 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, Roquefort and Wild Mushroom Fondue

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