Brie, Roquefort And Wild Mushroom Fondue Recipe

• 1 1/2 tsp extra virgin olive oil
• 4 ounce fresh shiitake mushrooms stemmed, caps diced
• 1 x shallot chopped
• 1 tsp minced fresh thyme
• 1 1/2 Tbsp. all-purpose flour
• 12 ounce chilled 60% (double creme) Brie cheese (don't use triple creme)
• 2 ounce chilled Roquefort cheese
• 1 c. dry white wine Freshly-grnd black pepper to taste
• 1 x crusty white bread loaf - (13 ounce) cut 1 1/2" cubes Vegetables, such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes

Directions