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Ingredientes
- 1 1/2 tsp extra virgin olive oil
- 4 ounce fresh shiitake mushrooms stemmed, caps diced
- 1 x shallot chopped
- 1 tsp minced fresh thyme
- 1 1/2 Tbsp. all-purpose flour
- 12 ounce chilled 60% (double creme) Brie cheese (don't use triple creme)
- 2 ounce chilled Roquefort cheese
- 1 c. dry white wine Freshly-grnd black pepper to taste
- 1 x crusty white bread loaf - (13 ounce) cut 1 1/2" cubes Vegetables, such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes
Direcciones
- Heat oil in heavy medium skillet over medium-high heat. Add in mushrooms, shallot and thyme; saute/fry till mushrooms just begin to soften, about 2 min.
- Place flour in large bowl. Cut rind from Brie; throw away 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 in cheese by handfuls, stirring till melted after each addition. Continue stirring till smooth.
- Stir mushroom mix into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or possibly canned heat burner. Serve with bread and vegetables.
- This recipe yields 6 to 8 servings.
- Comments: While fondue originated in the French-speaking part of Switzerland (the word means "melted" in French), the dish has become an international favorite. The principal ingredients are cheese (usually Gruyere mixed with either Emmenthal or possibly Appenzeller), white wine, kirsch and garlic. But there are as many variations on which theme as there are mountains in Switzerland.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 94 | |
| Calories from Fat 36 | 38% |
| Total Fat 4.11g | 5% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 174mg | 7% |
| Potassium 112mg | 3% |
| Total Carbs 4.22g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.37g | 0% |
| Protein 2.92g | 5% |
