Brie
and Wild Mushroom Fondue
Zurich, Switzerland
Chico Francesco
Indulge in this Swiss party dish with
an intimate group of friends and enjoy the traditional fondue forfeit
that
goes with it. ‘Careless’ revellers
who drop their bread into the fondue are supposed to give
a kiss to everyone of the opposite sex. It’s the perfect
way to get a festive gathering off to an exhilarating start!
Serves
6
Ingredients
300ml water
30g dried porcini mushrooms
30g butter
15ml olive oil
2 shallots, peeled and finely chopped
200g fresh shiitake mushrooms, stemmed and finely chopped
240ml dry white wine
400g ripe vegetarian brie cheese cut into cubes
1 heaped teaspoon arrowroot
To taste salt and freshly ground black pepper
To serve
100g bite-size pieces French bread or focaccia bread
100g small red potatoes, quartered and steamed in their skins
Method
1 Boil 300ml water in small saucepan, add the porcini mushrooms, set
aside for 15 minutes
2 In a saucepan heat the butter and olive oil over
medium heat.
3 Add the shallots and shiitake mushrooms and sauté until
tender
4 Add the porcini and soaking liquid, leaving any sediment from
liquid behind and increase heat to a high temperature until the liquid
evaporates.
5 Add the wine to mushrooms and simmer over medium heat.
6 Add
cheese to mushrooms in 3 batches, whisking after each addition
until cheese melts before adding more.
7 Continue whisking until mixture
is smooth and just begins to simmer (do not boil).
8 Mix the arrowroot
with a little water and add to the mixture to thicken.
9 Season to taste
with salt and pepper.
10 Transfer fondue to fondue pot or equivalent.
11
Set pot over a candle or heat burner.
12 Serve with the potatoes and bread.
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