Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

Eating veggie » Recipes » Brie and Wild Mushroom Fondue

Brie and Wild Mushroom Fondue

Prep time 10 mins, cook time 30 mins

Serves 6

Egg-Free, Nut-Free

Indulge in this Swiss party dish with an intimate group of friends and enjoy the traditional fondue forfeit that goes with it. ‘Careless’ revellers who drop their bread into the fondue are supposed to give a kiss to everyone of the opposite sex. It’s the perfect way to get a festive gathering off to an exhilarating start!

Indulge in this Swiss party dish with an intimate group of friends and enjoy the traditional fondue forfeit that goes with it. ‘Careless’ revellers who drop their bread into the fondue are supposed to give a kiss to everyone of the opposite sex. It’s the perfect way to get a festive gathering off to an exhilarating start!


Ingredients

For the fondue

  • 300ml water
  • 30g dried porcini mushrooms
  • 30g butter
  • 1 tbsp olive oil
  • 2 shallots peeled and finely chopped
  • 200g fresh shiitake mushrooms stemmed and finely chopped
  • 240ml dry white wine
  • 400g ripe vegetarian brie cheese cut into cubes
  • 1 heaped tsp arrowroot
  • To taste salt and freshly ground black pepper

To serve

  • 100g bite-size pieces French bread or focaccia bread
  • 100g small red potatoes quartered and steamed in their skins

Method

  1. Boil 300ml water in small saucepan, add the porcini mushrooms, set aside for 15 minutes.
  2. In a saucepan heat the butter and olive oil over medium heat. Add the shallots and shiitake mushrooms and sauté until tender.
  3. Add the porcini and soaking liquid, leaving any sediment from liquid behind and increase heat to a high temperature until the liquid evaporates. Add the wine to mushrooms and simmer over medium heat.
  4. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more.
  5. Continue whisking until mixture is smooth and just begins to simmer (do not boil).
  6. Mix the arrowroot with a little water and add to the mixture to thicken. Season to taste with salt and pepper.
  7. Transfer fondue to fondue pot or equivalent. 11. Set pot over a candle or heat burner and serve with the potatoes and bread.

Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

Name(Required)
Signup(Required)
By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social