Gramps' Creamy Brie & Mushroom Fondue

Ingredients

• 3/4 ounce mixed dried exotic or porcini mushrooms
• 1 cup boiling water
• 1 1/2 pounds Brie
• 3 tablespoons cornstarch
• 1 ounce red onion, peeled and finely chopped
• 6 ounces mushrooms, cleaned and halved
• 1 tablespoon unsalted butter
• 2 1/2 cups dry white wine (Sauvignon Blanc recommended)

Directions

1. Soften the Dried Mushrooms

   Cover the dried mushrooms with boiling water and let them soften for about 20 minutes. Drain well, squeeze out excess moisture, chop finely, and set aside.

2. Prepare the Brie

   Chill the Brie in the freezer for about 30 minutes so it is easier to handle. Remove the rind, cut the cheese into small pieces, toss with cornstarch, and refrigerate until needed.

3. Brown the Fresh Mushrooms

   Melt the butter in the fondue pot. Add the red onion and fresh mushrooms and cook until the mushrooms have released their moisture and begun to brown.

4. Melt in the Brie

   Add the wine and heat until bubbling, then lower the temperature. Stir in the Brie in small batches, making sure each batch is fully incorporated before adding another.

5. Finish and Serve

   Fold in the chopped rehydrated mushrooms once the Brie is smooth and melted. Keep warm and serve with crusty bread cubes.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 8 servings (1 serving).