Camembert and wild mushroom fondue

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

1. 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; sautй 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.)
2. 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.
3. 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.
4. Dippers: Crusty bread, walnut bread, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks, boiled new potatoes.