Mushroom Brie Fondue
2 oz. dried mushrooms
3 cups boiling water
4 tbsp. butter
20-24 oz. fresh mushrooms of your choosing, small dice
1 medium onion, minced
1 bottle Savignon Blanc
3 tbsp. white Balsamic or white wine vinegar
1/3 cup cornstarch
3 lb. Bried, rind removed and chunked
salt and pepper to taste
Rehydrate dried mushrooms in 3 cups boiling water. Cover and let sit for at least four hours. Place rehydrated mushrooms and liquid into a blender and pulse until mushrooms are finely chopped. Set aside.
In a large saucepan melt butter over medium heat - add mushrooms and onion. Cook for around ten minutes, or until mushrooms have released most of their juices. Add rehyrated mushrooms and their juices and continue to cook until all of the liquid is gone, stirring every few minutes to make sure they are not sticking to the bottom of the pan - this should roughly take 15 minutes. Meanwhile combine the wine and vinegar in a liquid measuring cup. When mushroom liquid has evaporated, add all but one cup of the wine/vinegar mixture to the pan. Mix the cornstarch with the remaining wine/vinegar mixture and stir to combine, then add to the pan and cook using a whisk. Once the mixture is heated, then begin to add brie chunks 4-5 at a time and whisk to combine/melt, adding more as it continues to melt until all of it has been added. Once it has all melted, taste for seasoning and adjust with salt/pepper as desired.
Place into a fondue pot or appropriately-sized crock pot and keep warm. You can make this in advance before your event and reheat in a double boiler gently to the desired temperature. Enjoy!