Camembert and Wild Mushroom Fondue

  • Active Time 35m
  • Total Time 1h 5m

4 servings (2 cups)


  • 3/4 cup hot water
  • 1/2 ounce dried porcini mushrooms (about 1/2 cup)
  • 2 tablespoons (1/4 stick) butter
  • 3 ounces crimini or stemmed shiitake mushrooms, chopped (about 2 cups)
  • 1 tablespoon chopped fresh Italian parsley
  • 1/4 teaspoon minced fresh rosemary
  • 1 1/4 pounds Camembert cheese
  • 2 tablespoons cornstarch
  • 3/4 cup dry white wine (such as Sauvignon blanc)
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • Assorted dippers (see list below)


Bring 3/4 cup water to simmer in heavy small saucepan. Remove from heat. Add

porcini. Cover; let stand 30 minutes. Using slotted spoon, transfer mushrooms to

bowl. Strain soaking liquid through cheesecloth-lined sieve to remove any grit.

Set liquid aside. Finely chop porcini.

Melt butter in heavy large skillet over medium-high heat. Add porcini and

crimini mushrooms; sauté until deep golden brown, about 10 minutes. Add strained soaking

liquid and cook until almost no liquid remains, about 3 minutes. Season to taste

with salt and pepper. Mix in parsley and rosemary. (Mushroom mixture can be

made 2 hours ahead. Let stand at room temperature.)

Place Camembert in freezer for 15 minutes (this will make trimming the rind

easier). Using sharp knife, cut rind off cheese and discard. Pull cheese off in

1-inch pieces (you should have about 3 cups cheese). Toss camembert with

cornstarch in large bowl.

Bring wine, lemon juice and garlic to simmer in heavy

large saucepan over high heat. Reduce heat to medium. Add 1 handful of cheese to

wine and whisk until almost melted. Repeat with remaining cheese in about 5

more batches. Continue whisking until completely melted and fondue begins to

bubble, about 1 minute.

Transfer to fondue pot and keep warm over fondue burner. Top fondue with wild

mushroom mixture and serve. Accompany with a platter of assorted dippers, fondue

forks and plates.

DIPPERS: Crusty bread, walnut bread, blanched asparagus, green beans, broccoli,

cauliflower florets and carrot sticks, boiled new potatoes.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4345

nutrition information per serving

544 calories; 40g total fat; 118mg cholesterol; 1203mg sodium; 8g carbohydrates; 1g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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