MUSHROOM FONDUE

MUSHROOM FONDUE image

Yield 4 servings

Number Of Ingredients 14

1/4 oz. dried porcini mushrooms
1 clove garlic, halved
2 tsp. cornstarch
2 tbsp. kirsch
1 1/2 cups dry white wine
2 oz. chanterelle mushrooms, chopped
2 1/2 oz. shiitake mushrooms, chopped
1/4 tsp. sweet paprika
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground pepper
12 oz. Belsano cheese, shredded
4 oz. Gruyere, shredded
4 oz. Appenzeller, shredded
Vegetables, boiled potatoes, cornichons, pickled onions, or day-old sourdough bread, for serving

Steps:

Place porcini in a small bowl. Add enough boiling water to cover. Let soak 1 hour. Drain and set aside, reserving soaking liquid. Rub inside of a fondue pot with garlic. Dissolve cornstarch in kirsch; set aside. Pour wine into pot, and add mushrooms and 2 tablespoons of reserved porcini soaking liquid. Simmer over medium heat for 2 minutes. Add paprika, nutmeg, and pepper. Stir in cheese. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture, and continue to stir until thickened and creamy. Serve immediately with desired accompaniments.