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)
374 Calories (60% from fat) • carb. 7g • pro. 19g • fat 25g • sat. fat 16g • chol. 89mg • sod. 542mg • calc. 167mg • fiber 1g
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.