This sophisticated fondue goes well with bite size pieces of bread, potatoes, asparagus (and other vegetables), and chicken.
1 cup boiling water
1 ounce dried porcini mushrooms
2 tablespoons butter
8 ounces shiitake mushrooms - stems removed and finely chopped
1 pound Brie cheese - chilled, trimmed of
rind and cut in 1" cubes
2 tablespoons cornstarch
1 cup beer
In a small bowl, combine boiling water and dried porcinis. Let stand for 20 minutes (until porcinis rehydrate). Transfer porcinis (reserving liquid) to cutting board; chop coarsely. Set aside.
In a large saucepan, over medium heat melt butter. Add shiitake mushrooms; saute until tender (3 minutes). Add porcinis and reserved liquid. Increase heat to high and simmer until liquid evaporates.
In a large bowl, toss Brie with cornstarch. Add beer to mushroom mixture. Reduce heat to medium. Add Brie in batches, whisking after each addition.. Season with salt and pepper. Transfer to fondue pot set over candle or heat burner.
Calories: 279 Calories From Fat: 19%
Protein: 6g Carbohydrate: 54g
Cholesterol: 15mg Sodium: 71mg