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Brie & Mushroom Fondue


3/4 ounce mixed dried exotic or porcini mushrooms
1 cup boiling water
1-1/2 pounds Brie*
3 tablespoons cornstarch
1 ounce shallot, peeled
6 ounces mushrooms, cleaned and halved
1 tablespoon unsalted butter
2-1/2 cups dry white wine (Sauvignon Blanc recommended)


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 1/2-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 4-1/2 - 5-1/2. 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 3-1/2 - 4-1/2 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.

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no serving information available

Nutritional Information
Per Serving

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

This recipe can be prepared using the following Cuisinart® products:
Electric Fondue Pot

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