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    Brie, Porcini and Parsley Fondue

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    Brie, Porcini and Parsley Fondue

    Serves: 6


    • 45g porcini mushrooms
    • A nut of butter
    • 2 shallots
    • 1 large clove of garlic
    • 65ml white wine
    • 400g of cubed brie
    • 142ml single cream
    • Freshly chopped parsley
    • To serve
    • Steamed broccoli
    • Cubes of a good rustic French bread


    1. Rehydrate 45g porcini mushrooms in a saucepan of softly boiling water; this will take about 15 minutes. Discard the water, pat the mushrooms dry and roughly chop.
    2. Heat a nut of butter in a saucepan large enough for the entire fondue. Peel and finely chop 2 shallots and a large garlic clove, then add them to the pan. Once softened, add porcini and about 65ml white wine.
    3. Allow to bubble for a moment, then add 400g of cubed Brie (rind removed). Stir until the hunks start to melt together. Then add a 142ml pot of single cream. Stir well and top with freshly chopped parsley. Serve with steamed broccoli and cubes of a good rustic French bread.

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