Appetizers
Brie and Mushroom Fondue
Brie and Mushroom Fondue
374 Calories (60% from fat)
carb. 7g
pro. 19g
fat 25g
sat. fat 16g
chol. 89mg
sod. 542mg
calc. 167mg
fiber 1g
carb. 7g
pro. 19g
fat 25g
sat. fat 16g
chol. 89mg
sod. 542mg
calc. 167mg
fiber 1g
Ingredients
- ¾ ounce mixed dried exotic or porcini mushrooms
- 1 cup boiling water 1½ pounds Brie*
- 3 tablespoons cornstarch
- 1 ounce shallot, peeled 6 ounces mushrooms, cleaned and halved
- 1 tablespoon unsalted butter
- 2½ cups dry white wine (Sauvignon Blanc recommended)
Preparation
- Rinse the dried mushrooms and place in a small bowl.
- Cover with boiling water and let stand 20 minutes, until softened.
- Drain, squeeze dry, and chop finely. Reserve.
- Use a sharp knife or vegetable peeler to remove the rind from the Brie. Cut or tear into ½-inch cubes. Toss with cornstarch and refrigerate while preparing the remainder of the recipe.
- Insert the metal blade in the Cuisinart® Food Processor. With the machine running, drop the shallot through the small feed tube and process for 5 seconds to chop.
- Scrape the work bowl and add the mushrooms, pulse until finely chopped, about 20 pulses.
- Melt the butter in the Cuisinart® Fondue Pot using Setting 4-½ - 5-½. Add the chopped shallots and fresh mushrooms. Stir and cook the mushrooms until they give up their liquid, and are lightly browned, about 3 - 4 minutes.
- Add the wine and bring to a boil. Reduce the heat to Setting 3-½ - 4-½ and gradually stir in the cornstarch coated Brie bits, a handful at a time, stirring constantly with a plastic or coated whisk. Stir and blend completely before adding the next handful.
- When all the cheese is added, stir in the minced rehydrated mushrooms.
- Serve with crusty bread cubes.
