Swiss Cheese and Porcini Fondue
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 ounce dried porcini mushrooms (Porcini are available at Italian markets and specialty foods stores.)
- 1 1⁄2 cups hot water
- 1⁄2 lb emmenthaler cheese, grated
- 1⁄2 lb swiss gruyere cheese, grated
- 1 tablespoon cornstarch
- 1 cup dry white wine
- 1 garlic clove, halved
- 2 teaspoons minced fresh thyme
- fresh thyme leave
- day-old French bread, cut into 1 inch cubes
directions
- Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes.
- Drain, reserving soaking liquid.
- Squeeze mushrooms dry.
- Chop.
- Mix Emmenthal and Gruyère cheese and cornstarch in large bowl.
- Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan.
- Simmer 2 minutes.
- Discard garlic.
- Adjust heat so that liquid barely simmers.
- Add cheese 1 handful at a time and stir until each addition melts before adding next.
- After all cheese is added, mix until smooth.
- Mix in mushrooms and 2 teaspoons minced fresh thyme.
- Season with generous amount of pepper.
- (Can be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and refrigerate. Cover and refrigerate remaining mushroom soaking liquid. Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid). If not using fondue pot, transfer mixture to flameproof 2-quart casserole.
- Sprinkle with fresh thyme leaves.
- Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.
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Reviews
-
My first cheese fondue - made for New Years Eve. Cheese never incorporated - it was just a big mess, but the flavors were great. I used an immersion blender to get it to a consistency where I could serve it to guests. I am wondering what I did wrong. I've had others look at the recipe and they questioned the addition of the mushroom water, but it seems from the other review that it worked fine for Sharon.
RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.