Ingredients for Brie Roquefort And Wild Mushroom Fondue
- Olive Oil
- Fresh Shiitake Mushrooms
- 1 shallot, minced
- Fresh Thyme
- All Purpose Flour
- Double Cream Brie Cheese
- Roquefort Cheese
- Dry White Wine
- White Bread
- Vegetables
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Brie Roquefort And Wild Mushroom Fondue? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Brie Roquefort And Wild Mushroom Fondue
- Heat 2 tablespoons of olive oil in a heavy medium skillet over medium-high heat.
- Add 8 ounces of sliced mixed wild mushrooms and 1 minced shallot. Add 1 teaspoon of fresh thyme leaves.
- Sauté until mushrooms are softened, about 2-3 minutes.
- Place 1/4 cup of all-purpose flour in a large bowl.
- Remove the rind from 8 ounces of brie cheese and cut into 1-inch cubes.
- Toss the brie cubes in the flour to coat.
- Separate the floured brie cubes.
- Crumble 4 ounces of Roquefort cheese into the same bowl with the floured brie.
- Toss to coat the Roquefort in flour.
- In a heavy medium saucepan, bring 1 cup of dry white wine to a simmer over medium heat.
- Add the floured brie and Roquefort cheese to the simmering wine, a handful at a time, stirring until each addition is melted and smooth.
- Continue stirring until the cheese sauce is completely smooth and creamy.
- Stir in the sautéed mushroom mixture.
- Season generously with freshly ground black pepper.
- Transfer the fondue to a fondue pot.
- Place the fondue pot over a candle or canned heat burner.
- Serve immediately with crusty bread and assorted vegetables for dipping.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
11g
Fat
9g
Carbs
9g
