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Ingredientes
- 1 c. water
- 1 ounce dry porcini mushrooms (see Note)
- 2 Tbsp. ( 1/4 stick) butter
- 8 ounce fresh wild mushrooms, (shiitakes, chanterelles, porcini, etc.) stemmed if needed and finely minced
- 2 Tbsp. minced shallot
- 1 lb ripe Brie, well chilled, rind trimmed, cheese cut into 1/2 inch pcs (about 2 c.)
- 2 Tbsp. cornstarch
- 1 c. dry white wine
- 4 Tbsp. white truffle oil (see Note)
Direcciones
- Bite-size pcs of cooked chicken; steamed, quartered small red-skinned potatoes; steamed asparagus or possibly green beans; and bite-size pcs of French bread or possibly focaccia
- Bring 1 c. water to boil in small saucepan. Add in dry porcini. Remove from heat and let stand till mushrooms soften, about 20 min. Using slotted spoon, transfer porcini to work surface and chop coarsely. Reserve porcini and soaking liquid.
- Heat butter in heavy, large saucepan over medium heat. Add in fresh shiitake or possibly other mushrooms and saute/fry till tender, about 3 min. Add in shallot; saute/fry 1 minute. Add in porcini and soaking liquid, leaving any sediment from liquid behind.
- Increase heat to high. Simmer till liquid evaporates, about 3 min. (Can be made 8 hrs ahead. Cover and chill.)
- Toss Brie with cornstarch in large bowl to coat. Add in wine to mushrooms. Bring to simmer over medium heat. Add in cheese to mushrooms in 3 batches, whisking after each addition till cheese melts before adding more. Continue whisking till mix is smooth and just begins to simmer (don't boil). Season to taste with salt and pepper. Stir in truffle oil.
- Transfer fondue to fondue pot. Set pot over candle or possibly canned heat burner.
- Serve with chicken, vegetables and bread.
- Note: Dry porcini mushrooms and white truffle oil are available at Italian markets, specialty foods stores and many supermarkets.
