Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Hot water

  2. 1 oz 28g Dried porcini mushrooms

  3. 1 Garlic clove - minced

  4. 1 tablespoon 15ml Sauvignon Blanc or other dry white wine - plus

  5. 1 1/4 cups 296ml Sauvignon Blanc or other dry white wine

  6. 2 teaspoons 10ml Cornstarch

  7. 8 oz 227g Coarsely-grated Gruyere cheese - - (abt 2 packed cups)

  8. 8 oz 227g Coarsely-grated Emmenthal cheese - - (abt 2 packed cups)

  9. 1 Loaf ciabatta - (16 oz) - cut 1" cubes

  10. 2 lbs 908g / 32oz Ham in

  11. 1/4"-thk slices - cut 1" pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper. Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper. Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping. This recipe yields 6 servings.


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