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Brie, Roquefort and Wild Mushroom Fondue Print Email


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 Appenzeller), white wine, kirsch and garlic. But there are as many variations on that theme as there are mountains in Switzerland.

1 1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps diced
1 shallot, minced

1 teaspoon chopped fresh thyme

1 1/2 tablespoons all purpose flour
12 ounces chilled 60% (double creme) Brie cheese (do not use
triple creme)
2 ounces chilled Roquefort cheese
1 cup dry white wine

1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes
Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)

Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; saute until mushrooms just begin to soften, about 2 minutes.

Place flour in large bowl. Cut rind from Brie; discard 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 cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth.

Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables.

Serves 6 to 8.

Bon Appetit
February 1997
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