Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
Free Hosting
Game server
Tests on-line
 Holiday menu > Search results
Holiday menu

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. 
rating: 149to discuss in forum * ? 
       1, 2, 3 rolls
       4-cheese mexican tortilla appetizers Photo
       5 cup salad
       7 grain corn muffins
       A bevy of bagels
       A dilly of a dip
       A tasty turkey loaf
       A what to do with all those zucchini bread
       Aberffraw cakes(welsh)
       Abm foolproof cheese & oat bread
       Abm foolproof maple oat bread
       Abm foolproof rice bread
       Abm foolproof white bread
       Abm mustard wheat rye
       Abm sourdough beer bread
       Abm sourdough dill and onion rye
       Abm whole wheat bread
       Abm-eggnog bread
       About bagels -- general directions 1 a
       About bagels -- general directions 1 b
       About bagels -- general directions 2 a
       About bagels -- general directions 2 b
       About bagels -- general directions 3 a
       About bagels -- general directions 3 b
       About bagels -- general directions 4 a
       About bagels -- general directions 4 b
       About bagels -- general directions 5
       About quick breads
       About yeast breads - baking tips
       About yeast breads - ingredients
       About yeast breads - yeast doughs
       Abracadabra ritz bars Photo
       Accidental whole wheat herb bread
       Aceitunas a la sevillana
       Achot (garlicky farmer`s cheese with walnuts)
       Acorn squash with cranberry filling
       African american meatballs
       After holiday ham biscuits
       Aggie`s irish soda bread
       Aiken county corn bread dressing
       Air-dried prosciutto roll-ups
       Airy white bread
       Akpith (corn/maize & bean flour snack)
       Alabama corn sticks
       Alaska sourdough pancakes
       Alaska sourest dough
       Alaskan salmon spread Photo
       Albuquerque corn-bread stuffing
       Ale bread
 1  2  3  4  5  6  7  8  9  10 >> 24
Russian cuisine 
Etiquette & serving 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Guest book 


Recipe search
Ingredient search
Advanced search
Our button:
Copyright © RIN 2001- favorite tv shows and classic movies * Feedback