Brie Roquefort and Wild Mushroom Fondue
Dive into indulgent decadence with this Brie Roquefort and Wild Mushroom Fondue, a luxurious spin on the classic cheese fondue. Featuring the velvety richness of Brie, the tangy sharpness of Roquefort, and the earthy depth of sautéed wild mushrooms like chanterelles or porcini, this dish is the ultimate crowd-pleaser for cozy gatherings or romantic evenings at home. Enhanced with a splash of dry white wine, a touch of fresh thyme, and a creamy finish, this fondue offers layers of sophisticated flavor. Thickened to perfection and served with crusty bread and colorful fresh vegetables for dipping, it’s a versatile centerpiece that will elevate any appetizer spread. Perfect for dinner parties, wine nights, or anytime you’re craving something indulgent and bold, this creamy fondue is as elegant as it is comforting.
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Recipe Information
Ingredients
- 200 grams Brie cheese
- 100 grams Roquefort cheese
- 150 grams Wild mushrooms (e.g., chanterelles, porcini, or shiitake)
- 1 tablespoon Unsalted butter
- 2 cloves Garlic (minced)
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 1 teaspoon Fresh thyme (chopped)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 loaf Crusty bread (for dipping)
- 2 cups Fresh vegetables (optional, e.g., broccoli, carrots, or bell peppers)
Instructions
Prepare the ingredients: dice the Brie cheese, crumble the Roquefort cheese, and clean and roughly chop the wild mushrooms.
In a medium-sized saucepan, melt the butter over medium heat. Add the chopped mushrooms and garlic. Sauté for 5-7 minutes, or until the mushrooms are soft and any liquid released has evaporated.
Pour in the white wine and bring to a gentle simmer. Let the wine reduce by about half, which will take 3-5 minutes.
Stir in the heavy cream and fresh thyme. Reduce the heat to low and let the mixture gently simmer for 2-3 minutes.
Gradually add the Brie and Roquefort cheeses to the mixture, stirring constantly. Allow the cheeses to melt completely, creating a smooth and creamy texture.
In a small bowl, mix the cornstarch with the cold water to create a slurry. Slowly pour the slurry into the cheese mixture and stir well to thicken the fondue slightly.
Season with salt and black pepper to taste, keeping in mind that Roquefort is already quite salty.
Transfer the fondue to a fondue pot or a heatproof bowl set over a warming stand with a tea light or small burner to keep the mixture warm.
Serve immediately with cubed crusty bread and fresh vegetables for dipping.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 320 mg | 25% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
