Ingredients for Swiss Cheese And Porcini Fondue
- Dried Porcini Mushrooms
- Hot Water
- Emmenthaler Cheese
- Gruyere Cheese
- 2 tablespoons cornstarch
- Dry White Wine
- Garlic Clove
- 2 teaspoons minced fresh thyme, plus extra for garnish
- Fresh Thyme Leave
- Day Old French Bread
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How to Make Swiss Cheese And Porcini Fondue
- In a heatproof bowl, soak dried porcini mushrooms in 1 1/2 cups of hot water for 20 minutes, or until softened.
- Drain the mushrooms, reserving the soaking liquid. Strain the liquid to remove any sediment.
- Squeeze the mushrooms to remove excess water. Chop finely.
- In a large bowl, combine the shredded Emmental and Gruyère cheeses with the cornstarch. This helps prevent the cheese from becoming lumpy.
- In a fondue pot or heavy-bottomed saucepan, combine 1 cup of the reserved mushroom soaking liquid, the white wine, and minced garlic.
- Bring the mixture to a simmer over medium heat for 2 minutes. Remove and discard the garlic cloves.
- Reduce heat to low, maintaining a bare simmer.
- Gradually add the cheese mixture to the simmering liquid, one handful at a time, stirring constantly until each addition is melted and smooth before adding more.
- Once all the cheese is incorporated, stir until the fondue is smooth and creamy.
- Stir in the chopped porcini mushrooms and 2 teaspoons of minced fresh thyme.
- Season generously with freshly ground black pepper.
- If not using a fondue pot, transfer the mixture to a flameproof 2-quart casserole dish.
- Garnish with fresh thyme leaves.
- Place the fondue pot or casserole dish over an alcohol burner or gas burner and serve immediately. Provide small forks for dipping bread cubes into the fondue.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2g
Fat
35g
Carbs
2g
