Made for sharing, this creamy cheese and mushroom fondue is the perfect excuse to call friends for a special supper
Brie and wild mushroom fondue
Method
1. Boil 300ml 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. Add the shallots and shiitake mushrooms and sauté until tender.
3. Add the porcini and soaking liquid, leaving any sediment from liquid behind and increase heat to a high temperature until the liquid evaporates.
4. Add the wine to mushrooms and simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil).
5. Mix the arrowroot with a little water and add to the mixture to thicken. 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.
12. Serve with the potatoes and bread.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org
Ingredients
300ml water30g dried porcini mushrooms
30g Butter
15ml Olive oil
2 shallot, peeled and finely chopped
200g fresh shiitake mushrooms, stemmed and finely chopped
240ml dry white wine
400g ripe brie, cut into cubes
1 tsp arrowroot, heaped
1 pinch salt and fresh ground black pepper
To serve
100g French bread, cut into bite-size pieces or focaccia bread100g small red potatoes, quartered and steamed in their skins
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