Best Porcini Fondue With Ham And Ciabatta Recipes

Swiss Cheese and Porcini Fondue image

Yield Serves 6

Number Of Ingredients 11

1 ounce dried porcini mushrooms*
1 1/2 cups hot water
1/2 pound Emmenthal cheese, grated
1/2 pound Swiss Gruyère cheese, grated
1 tablespoon cornstarch
1 cup dry white wine
1 garlic clove, halved
2 teaspoons minced fresh thyme
Fresh thyme leaves
Day-old French bread, cut into 1-inch cubes
*Porcini are available at Italian markets and specialty foods stores.

Steps:

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 as necessary if fondue is too thick.) 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.

Porcini Swiss Fondue image

Provided by BakinBaby

Categories Cheese

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 cup marsala wine (plus 2 Tablespoons)
3/4 cup dried porcini mushrooms
8 ounces Fontina cheese (granted-Vacheri cheese can be substituted)
8 ounces emmenthaler cheese (or any other swiss cheese available)
2 -3 tablespoons flour
1 garlic clove (halved)
2 cups white wine (dry)
1/2 cup pecorino romano cheese (grated-Parmesan can be used instead)
fresh black pepper

Steps:

Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
meanwhile toss fontina and swiss lightly with flour.
rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
Serve fondue with asorted breads and sausages for dipping.