Porcini Swiss Fondue Recipes

Steps:

• 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.

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.

Steps:

• 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, leavinf 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 on stand; light candle or Sterno. Mix 1 tablespoons 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 salt and pepper.
• Pour fondue into prepared fondue pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

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). 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.

Steps:

• Cut the bread into small pieces. Some people like the bread a little bit crispy, so you may want to cut it a few hours before you have the fondue.
• Rub the inside of the fondue pot with the garlic clove. Put the cheese and the wine in the caquelon and warm them on the stove. Constantly stir the mixture. Add kirsch and cornstarch, but keep stirring. Leave them on the stove to melt, but make sure it does not overheat. Add pepper and nutmeg just before putting on the fondue stand. Adjust the heat so that the cheese stays at a constant temperature while eating. Put a piece of bread on the fondue fork, stir it in the cheese and enjoy.
• Warning: the cheese is hot, don't get burned.
• This menu may not be suited for small children.
• You may vary the mixture of cheese depending on your taste.

Steps:

• Heat a pan over medium heat, and pour in the port wine. When the wine is heated, pour in the beer. Sprinkle in the nutmeg, and simmer for about 5 minutes to burn off the fumes. Whisk in the cheese a small amount at a time until smooth. Remove from heat, and let stand for a minute. (A good time to drink the rest of the beer.) Serve with chunks of sourdough bread.