Brie and Wild Mushroom Fondue
BRIE and WILD MUSHROOM FONDUE
1 1/2 cups water
1 ounce dried porcini
2 tablespoons butter
1 tablespoon olive oil
2 shallots, peeled and finely chopped
7 ounces fresh shiitake mushrooms, stemmed and finely chopped
1 cup dry white wine
400 g ripe brie, cut into cubes
1 teaspoon arrowroot, heaped
1 pinch black pepper
Boil the water in small saucepan, add the porcini mushrooms, set aside for 15 minutes.
In a saucepan heat the butter and olive oil over medium heat. Add the shallots and shiitake mushrooms and saute until tender. Add the porcini and soaking liquid, leaving any sediment from liquid behind and increase heat to a high temperature until the liquid evaporates.
Add the wine to mushrooms and simmer over medium heat. Add the 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. Transfer fondue to fondue pot or an equivalent and set the pot over a candle or heat burner.