Brieroquefortandwildmushroomfondue Recipes

Steps:

• Boil the potatoes: Add the potatoes to a medium pot with the cream, garlic, butter and some kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer until the potatoes are easily pierced with a fork, about 25 minutes.
• Cook the chateaubriand: Preheat the oven to 350 degrees F. Let the beef rest at room temperature for 15 minutes, then season with salt and pepper. Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers, about 2 minutes. Set the meat in the pan and sear it on all sides until browned, about 8 minutes total. Reduce the heat to low and add 2 tablespoons of the butter, the mushrooms, garlic and the thyme. Transfer the skillet to the oven and cook the roast until an instant-read thermometer inserted into the thickest part reads 125 to 130 degrees F., 6 to 8 minutes for medium-rare. Remove the skillet from the oven, transfer the roast to a cutting board, loosely tent with foil and let it rest for 10 minutes.
• Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the pan is almost dry, about 2 minutes. Add the broth and cream, bring to a boil, and simmer until the sauce thickens, 3 to 5 minutes. Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed.
• Make the pomme puree: Place a colander over a large bowl. Pour the hot potatoes into the colander. Shake the potatoes to drain off the excess liquid. Press the potatoes through a ricer (or mash them with a fork for a chunkier texture) and into a medium bowl, occasionally clearing the sides of the ricer with a spoon. Pour the reserved and still-hot cream over the potatoes in small increments, folding in to combine, until you get your desired consistency. Season with olive oil and a sprinkle of sea salt and serve immediately, or keep warm in a covered oven-safe casserole dish in a 250 degree F. oven.
• To serve, remove the twine from the roast and slice the roast crosswise into 2 equal portions. Sprinkle with salt and pepper. Spoon the potato puree onto 2 warm plates. Place a slice of chateaubriand on each plate and spoon the red wine-mushroom reduction over the top. Garnish with fresh thyme leaves and serve.

Steps:

• Bring 1 cup water to boil in small saucepan.
• Add porcini mushrooms.
• Remove from heat and let stand until mushrooms soften, about 20 minutes.
• Using slotted spoon, transfer porcini to work surface.
• Coarsely chop porcini.
• Reserve porcini and soaking liquid.
• Melt butter in heavy large saucepan over medium heat.
• Add shiitake mushrooms and sauté until tender, about 3 minutes.
• Add shallot; sauté 1 minute.
• Add porcini and soaking liquid, leaving any sediment from liquid behind.
• Increase heat to high.
• Simmer until liquid evaporates, about 3 minutes.
• (Can be made 8 hours ahead. Cover and chill.) Toss Brie with cornstarch in large bowl to coat.
• Add wine to mushrooms.
• Bring to simmer over medium heat.
• Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more.
• Continue whisking until mixture is smooth and just begins to simmer (do not boil).
• Season to taste with salt and pepper.
• Transfer fondue to fondue pot.
• Set pot over candle or canned heat burner.
• Serve with chicken, vegetables and bread.

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
• Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth.
• Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables.

Steps:

• Bring 1 cup water to boil in small saucepan. Add porcini mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface. Coarsely chop porcini. Reserve porcini and soaking liquid.
• Melt butter in heavy large saucepan over medium heat. Add shiitake mushrooms and sauté until tender, about 3 minutes. Add shallot; sauté 1 minute. Add porcini and soaking liquid, leaving any sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates, about 3 minutes. (Can be made 8 hours ahead. Cover and chill.)
• Toss Brie with cornstarch in large bowl to coat. Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper.
• Transfer fondue to fondue pot. Set pot over candle or canned heat burner. Serve with chicken, vegetables and bread.

Steps:

• Heat oil in heavy medium skillet over medium-high heat.
• Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
• Place flour in large bowl.
• Cut rind from Brie; discard rind.
• Cut Brie into cubes; drop into flour.
• Toss to coat; separate cheese cubes.
• Crumble Roquefort into same bowl; toss to coat.
• Place wine in heavy medium saucepan and bring to simmer over medium heat.
• Add cheese by handfuls, stirring until melted after each addition.
• Continue stirring until smooth.
• Stir mushroom mixture into fondue.
• Season with generous amount of pepper.
• Transfer to fondue pot.
• Set pot over candle or canned heat burner.
• Serve with bread and vegetables.