Camembert and Wild Mushroom Fondue

Recipe by: Ilana Simon | from The Fondue Bible: The 200 Best Recipes

Cookstr

Course: Appetizer

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

Photo by: Joseph DeLeo

Creamy Camembert was first produced in the village of Camembert, in the Normandy region of France. Triple-crème French Camembert offers the best results.

Yield: Serves 6

INGREDIENTS

½ oz mixed dried wild or exotic mushrooms, or porcini mushrooms (15 g)
1 lb Camembert cheese, trimmed of rind and cubed (500 g)
1 tbsp cornstarch (15 mL)
1 clove garlic, halved
¾ cup dry white wine (175 mL)
1 tsp dried rosemary (5 mL)

Directions

1. In a small bowl, soak mushrooms in 1 cup (250 mL) boiling water for 15 minutes. Drain mushrooms, chop and set aside.

2. In a bowl, combine Camembert and cornstarch; mix well to coat cheese with cornstarch. Set aside.

3. Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine; bring to a simmer over medium heat. Reduce heat to medium-low.

4. Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.

5. Stir in chopped wild mushrooms and rosemary; mix well. Transfer to fondue pot and serve immediately.

Serve with…

Cubes of crusty French bread, Italian bread or walnut bread, lightly toasted pita bread wedges.