Instructions:

Brie and Wild Mushroom Fondue

Source: Bon Appetit magazine - February 1999

1 cup water
1 ounce dried porcini mushrooms
2 tablespoons (1/4 stick) butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallot
1 pound ripe Brie cheese, well chilled, rind trimmed,
    cut into 1/2-inch pieces (about 2 cups)
2 tablespoons cornstarch
1 cup dry white wine
Bite-size pieces of cooked chicken
Steamed quartered small red-skinned potatoes
Steamed asparagus or green beans
Bite-size pieces of French bread or focaccia

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 saute.