Best 4 Brie Roquefort And Wild Mushroom Fondue Recipes

Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to a realm of delectable flavors. "Brie Roquefort and Wild Mushroom Fondue" is a masterpiece of cheese and mushroom harmony, an exquisite dish that epitomizes the essence of indulgence. This creamy, savory, and aromatic fondue is not merely a meal; it is an experience that will leave you craving more. Let's delve into the realm of ingredients and techniques, discovering how to craft this exceptional fondue that will elevate your gatherings and leave a lasting impression on all who indulge.

Here are our top 4 tried and tested recipes!

BRIE, ROQUEFORT AND WILD MUSHROOM FONDUE

Brie, Roquefort and Wild Mushroom Fondue image

Categories Cheese Mushroom White Wine Winter Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps diced
1 shallot, minced
1 teaspoon chopped fresh thyme
1 1/2 tablespoons all purpose flour
12 ounces chilled 60% (double crème) Brie cheese (do not use triple crème)
2 ounces chilled Roquefort cheese
1 cup dry white wine
1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes
Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)

Steps:

Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth.
Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables.

BRIE, ROQUEFORT AND WILD MUSHROOM FONDUE

Brie, Roquefort and Wild Mushroom Fondue image

Make and share this Brie, Roquefort and Wild Mushroom Fondue recipe from Food.com.

Provided by Mimi Bobeck

Categories Sauces

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps diced
1 shallot, minced
1 teaspoon chopped fresh thyme
1 1/2 tablespoons all-purpose flour
12 ounces chilled double cream brie cheese (60%, double creme, do not use triple creme)
2 ounces chilled Roquefort cheese
1 cup dry white wine
13 ounces crusty white bread, cut into 1 1/2 inch cubes
vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)

Steps:

Heat oil in heavy medium skillet over medium-high heat.
Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
Place flour in large bowl.
Cut rind from Brie; discard rind.
Cut Brie into cubes; drop into flour.
Toss to coat; separate cheese cubes.
Crumble Roquefort into same bowl; toss to coat.
Place wine in heavy medium saucepan and bring to simmer over medium heat.
Add cheese by handfuls, stirring until melted after each addition.
Continue stirring until smooth.
Stir mushroom mixture into fondue.
Season with generous amount of pepper.
Transfer to fondue pot.
Set pot over candle or canned heat burner.
Serve with bread and vegetables.

Nutrition Facts : Calories 196.5, Fat 4.6, SaturatedFat 1.8, Cholesterol 6.4, Sodium 446.8, Carbohydrate 28, Fiber 1.5, Sugar 2.9, Protein 5.5

BRIE AND WILD MUSHROOM FONDUE

Brie and Wild Mushroom Fondue image

Categories Condiment/Spread Sauce Cheese Mushroom Appetizer Dinner Brie White Wine Party Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

1 cup water
1 ounce dried porcini mushrooms*
2 tablespoons (1/4 stick) butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallot
1 pound ripe Brie cheese, well chilled, rind trimmed, cheese cut into 1/2-inch pieces (about 2 cups)
2 tablespoons cornstarch
1 cup dry white wine
Bite-size pieces of cooked chicken, steamed quartered small red-skinned potatoes, steamed asparagus or green beans, and bite-size pieces of French bread or focaccia
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

Steps:

Bring 1 cup water to boil in small saucepan. Add porcini mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface. Coarsely chop porcini. Reserve porcini and soaking liquid.
Melt butter in heavy large saucepan over medium heat. Add shiitake mushrooms and sauté until tender, about 3 minutes. Add shallot; sauté 1 minute. Add porcini and soaking liquid, leaving any sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates, about 3 minutes. (Can be made 8 hours ahead. Cover and chill.)
Toss Brie with cornstarch in large bowl to coat. Add wine to mushrooms. Bring to simmer over medium heat. Add 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). Season to taste with salt and pepper.
Transfer fondue to fondue pot. Set pot over candle or canned heat burner. Serve with chicken, vegetables and bread.

BRIE AND WILD MUSHROOM FONDUE

Brie and Wild Mushroom Fondue image

Make and share this Brie and Wild Mushroom Fondue recipe from Food.com.

Provided by Mimi Bobeck

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup water
1 ounce dried porcini mushrooms (available at Italian markets, specialty foods stores and many supermarkets.)
2 tablespoons butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallots
1 lb ripe brie cheese, well chilled, rind trimmed, cheese cut into 1/2 inch pieces (about 2 cups)
2 tablespoons cornstarch
1 cup dry white wine
bite-size pieces cooked chicken
steamed quartered small red potato
steamed asparagus or green beans
bite-size pieces French bread or focaccia bread

Steps:

Bring 1 cup water to boil in small saucepan.
Add porcini mushrooms.
Remove from heat and let stand until mushrooms soften, about 20 minutes.
Using slotted spoon, transfer porcini to work surface.
Coarsely chop porcini.
Reserve porcini and soaking liquid.
Melt butter in heavy large saucepan over medium heat.
Add shiitake mushrooms and sauté until tender, about 3 minutes.
Add shallot; sauté 1 minute.
Add porcini and soaking liquid, leaving any sediment from liquid behind.
Increase heat to high.
Simmer until liquid evaporates, about 3 minutes.
(Can be made 8 hours ahead. Cover and chill.) Toss Brie with cornstarch in large bowl to coat.
Add wine to mushrooms.
Bring to simmer over medium heat.
Add 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).
Season to taste with salt and pepper.
Transfer fondue to fondue pot.
Set pot over candle or canned heat burner.
Serve with chicken, vegetables and bread.

Tips:

Use a variety of mushrooms. This will give your fondue a more complex flavor.
Sauté the mushrooms before adding them to the fondue. This will help to release their flavor and prevent them from becoming rubbery.
Use a good quality cheese. The cheese is the star of the show, so make sure you use a cheese that you enjoy.
Don't overheat the fondue. Overheating can cause the cheese to separate.
Serve the fondue with a variety of dippers. This could include bread, vegetables, or fruit.

Conclusion:

Brie, Roquefort, and Wild Mushroom Fondue is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy texture and rich flavor, this fondue is sure to be a hit with your guests. So next time you're looking for a special dish to serve, give this recipe a try.