Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 ounce dried porcini mushrooms
1 cup water
8 ounces fresh shiitake mushrooms -- stemmed, finely
-- chopped
1 tablespoon chopped shallots
1 pound ripe brie cheese -- well chilled rind
-- trimmed
-- cheese cut into
-- 1/2-inch pieces
-- (2-cups)
2 tablespoons cornstarch
1 cup dry white wine
bite size oieces cooked chicken
steamed quartered small red-skinned
-- potato
steamed asparagus -- or green beans,
french bread-- or focaccia bite size
-- pieces of |
Preparation:
Bring 1 cup water to boil in small saucepan. Add porcini mushrooms and let stand until mushrooms soften, about 20 minutes. Using slotted spoon transfer porcini to work sur- face. Coarsely chop porcini. Reserve porcini and soaking liquid. Melt butter in heavy saucepan over medium heat. Add shiitake mushrooms and saute until tender, about 3 minutes. Add shallot; saute 1 minute. Add porcini and soaking liquid, leaving any sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates. about 3 minutes. (Can be made 8 hours ahead. Cover and chill.) Toss Brie with cornstarch to coat in large bowl. Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper. Transfer fondue to fondue pot. Set pot over candle or over canned heat burner. Serve with chicken, vegetable and bread. |
