Brie and Wild Mushroom Fondue
INGREDIENTS1 lb Brie cheese (chopped)
2 tablespoons butter
1 cup dry white wine
1 cup water
1 ounce dried porcini mushrooms
8 ounces fresh shiitake mushrooms (stemmed, chopped)
2 tablespoons chopped shallots
2 tablespoons cornstarch
salt and pepper to taste
DIRECTIONS
1. In a small saucepan, bring the cup of water to a boil. Add porcini mushrooms. Remove from the heat and let stand until the mushrooms soften (about 20 minutes). Transfer mushrooms to cutting board and chop. Return to soaking liquid.
2. In a large saucepan, melt butter over medium heat. Add shiitake mushrooms and saute until tender (about 3 minutes). Add shallots and saute for a minute. Add porcini and liquid, leaving sediment from liquid behind (If necessary, strain through coffee filter to remove grit). Turn heat up to high. Simmer until liquid evaporates (about 3 minutes). Cover and Chill (can be made 8 hours ahead).
3. In a large bowl, toss brie with cornstarch. Add wine to mushrooms and bring to a simmer over medium heat. Add cheese to mushrooms by the handful until melted. Whisk until mixture is smooth. Season to taste with salt and pepper.
4. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.