Best Porcini Fondue With Ham And Ciabatta Recipes

Brie and Wild Mushroom Fondue image

Provided by Mimi Bobeck

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup water
1 ounce dried porcini mushrooms (available at Italian markets, specialty foods stores and many supermarkets.)
2 tablespoons butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallots
1 lb ripe brie cheese, well chilled, rind trimmed, cheese cut into 1/2 inch pieces (about 2 cups)
2 tablespoons cornstarch
1 cup dry white wine
bite-size pieces cooked chicken
steamed quartered small red potato
steamed asparagus or green beans
bite-size pieces French bread or focaccia bread

Steps:

Bring 1 cup water to boil in small saucepan.
Add porcini mushrooms.
Remove from heat and let stand until mushrooms soften, about 20 minutes.
Using slotted spoon, transfer porcini to work surface.
Coarsely chop porcini.
Reserve porcini and soaking liquid.
Melt butter in heavy large saucepan over medium heat.
Add shiitake mushrooms and sauté until tender, about 3 minutes.
Add shallot; sauté 1 minute.
Add porcini and soaking liquid, leaving any sediment from liquid behind.
Increase heat to high.
Simmer until liquid evaporates, about 3 minutes.
(Can be made 8 hours ahead. Cover and chill.) Toss Brie with cornstarch in large bowl to coat.
Add wine to mushrooms.
Bring to simmer over medium heat.
Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more.
Continue whisking until mixture is smooth and just begins to simmer (do not boil).
Season to taste with salt and pepper.
Transfer fondue to fondue pot.
Set pot over candle or canned heat burner.
Serve with chicken, vegetables and bread.

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.