Brie, Roquefort and Mushroom Fondue

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.