Camembert and Wild Mushroom Fondue

• 1/2 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
• 3/4 cup dry white wine (175 mL)
• 1 tsp dried rosemary (5 mL)

1. In a small bowl, soak mushrooms in 1 cup (250 mL) boiling water for 15 minutes.
2. Drain mushrooms, chop and set aside.
3. In a bowl, combine Camembert and cornstarch; mix well to coat cheese with cornstarch.
4. Set aside.
5. Rub the inside of a large saucepan with cut sides of garlic.
6. Discard garlic.
7. Add wine; bring to a simmer over medium heat.
8. Reduce heat to medium-low.
9. 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.
10. Stir in chopped wild mushrooms and rosemary; mix well.
11. Transfer to fondue pot and serve immediately.
12. Serve with...
13. Cubes of crusty French bread, Italian bread or walnut bread, lightly toasted pita bread wedges.

wild, camembert cheese, cornstarch, clove garlic, white wine, rosemary

Taken from www.cookstr.com/recipes/camembert-and-wild-mushroom-fondue (may not work)