4 ounces fresh shiitake mushrooms, stemmed, caps diced [112 g]
1 shallot, minced
1 teaspoon chopped fresh thyme
1 1/2 tablespoons all purpose flour
12 ounces chilled 60% (double creme) Brie cheese (do not use
triple creme) [336 g]
2 ounces chilled Roquefort cheese [56 g]
1 cup dry white wine
1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes [364 g]
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; saute 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.