- ½ oz mixed dried wild or exotic mushrooms, or porcini mushrooms (15 g)
- 1 lb Camembert cheese, trimmed of rind and cubed (500 g)
- 1 tbsp cornstarch (15 mL)
- 1 clove garlic, halved
- ¾ cup dry white wine (175 mL)
- 1 tsp dried rosemary (5 mL)
- In a small bowl, soak mushrooms in 1 cup (250 mL) boiling water for 15 minutes. Drain mushrooms, chop and set aside.
- In a bowl, combine Camembert and cornstarch; mix well to coat cheese with cornstarch. Set aside.
- Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine; bring to a simmer over medium heat. Reduce heat to medium-low.
- Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
- Stir in chopped wild mushrooms and rosemary; mix well. Transfer to fondue pot and serve immediately.
- Serve with…
- Cubes of crusty French bread, Italian bread or walnut bread, lightly toasted pita bread wedges.