Info
- Course: Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 1 Time
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
Camembert and Wild Mushroom Fondue
Cookbook
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.
Notes
Once dried, wild mushrooms take on a more intense flavor and aroma.
You may substitute fresh wild mushrooms, sliced and sautéed in butter until softened, for the rehydrated dried mushrooms.
Make ahead:
Trim and discard rind from Camembert; cut into cubes. Refrigerate until ready to use.
© 2007 Ilana Simon
Nutritional Information
Nutrients per serving
261 kcal
631 mg
4 g
0 g
18 g
0 g
11 g
5 g
1 g
54 mg
1 g
15 g
23 mg
205 mg
6 % daily value
0 % daily value
30 % daily value
3 % daily value
