Swiss Cheese and Porcini Mushroom Fondue
"Recipe source: Bon Appetit (October 1992)"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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