Instructions: Bite-size pieces of cooked chicken; steamed, quartered small red-skinned potatoes; steamed asparagus or green beans; and bite-size pieces of French bread or focaccia

Bring 1 cup water to boil in small saucepan. Add dried porcini. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface and chop coarsely. Reserve porcini and soaking liquid.

Melt butter in heavy, large saucepan over medium heat. Add fresh shiitake or other mushrooms and saute until tender, about 3 minutes. Add shallot; saute 1 minute. Add porcini and soaking liquid, leaving any sediment from liquid behind.

Increase heat to high. Simmer until liquid evaporates, about 3 minutes. (Can be made 8 hours ahead. Cover and chill.)

Toss Brie with cornstarch in large bowl to coat. Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper. Stir in truffle oil.

Transfer fondue to fondue pot. Set pot over candle or canned heat burner.

Serve with chicken, vegetables and bread.

Note: Dried porcini mushrooms and white truffle oil are available at Italian markets, specialty foods stores and many supermarkets.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.