Swiss Cheese and Porcini Mushroom Fondue

6
Servings
30m
Prep Time
10m
Cook Time
40m
Ready In

Recipe: #39609

October 02, 2022



"Recipe source: Bon Appetit (October 1992)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (181.5 g)
  • Calories 257.9
  • Total Fat - 16.9 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 42.3 mg
  • Sodium - 553.9 mg
  • Total Carbohydrate - 3.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.4 g
  • Protein - 21.2 g
  • Calcium - 693.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Soak the mushrooms in the hot water until softened (20 minutes); drain, reserving soaking liquid. Squeeze mushrooms dry and then chop the mushrooms.

Step 2

In a bowl combine the two cheeses along with the cornstarch.

Step 3

In the fondue pot (can also use a saucepan) combine 1 cup of the reserved soaking liquid, white wine and garlic and bring to a simmer and let simmer for 2 minutes; discard garlic. Adjust heat so that liquid is barely simmering. Stir in cheese (1 handful at a time) and stir until each addition melts before adding the next handful of cheese. After all the cheese has been added, stir until smooth. Stir in mushrooms and 2 teaspoons thyme; season with pepper. ****this can be prepared one day ahead; cool and press plastic onto surface of fondue and refrigerate; cover and refrigerate remaining mushroom liquid. Before continuing, rewarm fondue over low heat, you may need to add additional mushroom liquid if too thick.

Step 4

***if not using a fondue pot transfer mixture to flameproof 2 quart casserole; sprinkle with thyme leaves. Set over alcohol burner or gas table burner and serve, allowing guests to skewer bread with fork and dip into the cheese fondue.

Tips & Variations


No special items needed.

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