Three-Cheese & Mushroom Fondue
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Loading... - Derek Allen
- 09 Feb 2022
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· Prep time: 20 minutes
· Total time: 35 minutes
· Portion size: 5 servings
INGREDIENTS
· 
2 tablespoons olive oil
· 
250 g portobello mushrooms , chopped
· 
2 shallots , finely chopped
· 
425 g Brie or Camembert cheese , rind removed and cubed
· 
125 g Swiss cheese , shredded
· 
90 g blue cheese , crumbled
· 
2 tablespoons all-purpose flour
· 
1 1/4 cup dry white wine (approx)
· 
1 teaspoon chopped fresh thyme
· 
pepper
· 
4 cups day-old cubed bread
· 
2 cups small broccoli florets , lightly blanched
· 
12 baby potatoes , cooked al dente
· 
12 Brussels sprouts , halved and lightly roasted
· 
12 asparagus spears , lightly roasted
· 
250 g thinly sliced prosciutto , rolled and halved
METHOD
Fondue
In large saucepan, heat oil over medium-high heat; add mushrooms and shallots. Cook, stirring, until mushrooms are tender and liquid has evaporated, 5 to 7 minutes. In large bowl, gently toss Brie, Swiss and blue cheese with flour.
Add wine to saucepan; bring to boil, scraping any browned bits. Reduce heat; add cheese mixture, 1/2 cup at a time, stirring after each addition until cheese is melted and mixture is smooth (if fondue is too thick, stir in a bit more wine). Stir in thyme and pepper. Transfer mixture to fondue pot and set burner to medium heat. Read More…
