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Decadent Swiss Cheese and Porcini Mushroom Fondue Recipe

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Ingredients

Adjust Servings:
1 ounce dried porcini mushrooms (porcini are available at italian markets and specialty foods stores.)
1 1/2 cups hot water
1/2 lb emmenthaler cheese, grated
1/2 lb swiss gruyere cheese, grated
1 tablespoon cornstarch
1 cup dry white wine
1 garlic clove, halved
2 teaspoons minced fresh thyme
fresh thyme leave
day-old french bread, cut into 1 inch cubes

Nutritional information

208.6
Calories
110 g
Calories From Fat
12.3 g
Total Fat
7.2 g
Saturated Fat
41.6 mg
Cholesterol
131.8 mg
Sodium
6.2 g
Carbs
0.6 g
Dietary Fiber
0.6 g
Sugars
11.8 g
Protein
143g
Serving Size

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Decadent Swiss Cheese and Porcini Mushroom Fondue Recipe

Features:
    Cuisine:

    Well done.

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Swiss Cheese and Porcini Fondue, , Well done , I’ve read that it helps to shake the grated cheese and cornstarch together in a plastic bag Also, if the cheese clumps while melting, adding a few drops of lemon juice (or using a drier & more acidic wine) is supposed to help I guess I’ll report back after I try the recipe!


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    Steps

    1
    Done

    Soak Porcini Mushrooms in 1 1/2 Cups Hot Water Until Softened, About 20 Minutes.

    2
    Done

    Drain, Reserving Soaking Liquid.

    3
    Done

    Squeeze Mushrooms Dry.

    4
    Done

    Chop.

    5
    Done

    Mix Emmenthal and Gruyre Cheese and Cornstarch in Large Bowl.

    6
    Done

    Combine 1 Cup Reserved Mushroom Soaking Liquid, White Wine and Garlic in Fondue Pot or Heavy Medium Saucepan.

    7
    Done

    Simmer 2 Minutes.

    8
    Done

    Discard Garlic.

    9
    Done

    Adjust Heat So That Liquid Barely Simmers.

    10
    Done

    Add Cheese 1 Handful at a Time and Stir Until Each Addition Melts Before Adding Next.

    11
    Done

    After All Cheese Is Added, Mix Until Smooth.

    12
    Done

    Mix in Mushrooms and 2 Teaspoons Minced Fresh Thyme.

    13
    Done

    Season With Generous Amount of Pepper.

    14
    Done

    (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). If not Using Fondue Pot, Transfer Mixture to Flameproof 2-Quart Casserole.

    15
    Done

    Sprinkle With Fresh Thyme Leaves.

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    Pippa Carney

    Pastry queen known for her delicate and delicious pastries and desserts.

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