- 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 crème) Brie cheese (do not use triple crème)
- 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; sauté 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.