Preparation

• 1 Bring 3/4 cup water to simmer in heavy small saucepan. Remove from heat. Add porcini. Cover; let stand 30 minutes.
• 2 Using slotted spoon, transfer mushrooms to bowl. Strain soaking liquid through cheesecloth-lined sieve to remove any grit. Set liquid aside.
• 3 Finely chop porcini. Melt butter in heavy large skillet over medium-high heat. Add porcini and crimini; sauté until deep golden brown, about 10 minutes. Add strained soaking liquid and cook until almost no liquid remains, about 3 minutes. Season to taste with salt and pepper. Mix in parsley and rosemary. (Mushroom mixture can be made 2 hours ahead. Let stand at room temperature.)
• 4 Place Camembert in freezer for 15 minutes (this will make trimming the rind easier). Using sharp knife, cut rind off cheese and discard. Pull cheese off in 1-inch pieces (you should have about 3 cups cheese). Toss camembert with cornstarch in large bowl.
• 5 Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Add 1 handful of cheese to wine and whisk until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
• 6 Transfer to fondue pot and keep warm over fondue burner. Top fondue with wild mushroom mixture and serve. Accompany with a platter of assorted dippers, fondue forks and plates.
• 7 DIPPERS: Crusty bread, walnut bread, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks, boiled new potatoes.