Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/2 tsp. olive oil

  3. 4 ounces fresh shiitake mushrooms, stemmed, caps diced

  4. 1 medium shallot, minced

  5. 1/2 tsp. dried thyme

  6. 1 1/2 tbsp. all purpose flour

  7. 12 ounces cold double cream(not triple cream) brie cheese

  8. 2 ounces cold roquefort cheese

  9. 1 cup dry white wine

  10. cubed french bread

  11. vegetables such as carrot sticks, blanched broccoli, etc.

Instructions Jump to Ingredients ↑

  1. Heat oil in a medium skillet. Add mushrooms, shallot and thyme and cook about 2 minutes until mushrooms are softened. Place flour in a large bowl. Cut off rind from brie and discard. Cut brie into cubes. Add cubes to flour and toss to coat. Add roquefort and toss to coat. Place wine in a medium saucepan and heat to a simmer. Gradually add floured cheese, whisking until melted after each addition. Stir until smooth. Stir in mushroom mixture. Transfer cheese mixture to a fondue pot and keep warm. Serve with bread cubes and vegetables.


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