Porcini Swiss Fondue Recipes

SWISS CHEESE AND PORCINI FONDUE

Swiss Cheese and Porcini Fondue image

Categories Cheese Mushroom Appetizer Vegetarian White Wine Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

1 ounce dried porcini mushrooms*
1 1/2 cups hot water
1/2 pound Emmenthal cheese, grated
1/2 pound Swiss Gruyère cheese, grated
1 tablespoon cornstarch
1 cup dry white wine
1 garlic clove, halved
2 teaspoons minced fresh thyme
Fresh thyme leaves
Day-old French bread, cut into 1-inch cubes
*Porcini are available at Italian markets and specialty foods stores.

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.

PORCINI SWISS FONDUE

Porcini Swiss Fondue image

Thiis comes from "The Silver Palate Good Times Cookbook". Anyone who came of age in the early 80′s and loved good food has either been to this charming Manhattan restaurant or own one of the many cookbooks authored by Sheila Lukins and Jule Rosso. Sunday mornings, it was standing room only (well, not really standing room) we were actually standing outside as the restaurant was very small and cozy. Ah, I love memories that are filled with good food, good friends and delightful conversation, such is "The Silver Palate:. This fondue combines the culinary flavors of three cheeses and white wine, how can you go wrong?

Provided by BakinBaby

Categories Cheese

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

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.

PORCINI FONDUE WITH HAM AND CIABATTA

Porcini Fondue with Ham and Ciabatta image

Porcini Fondue with Ham and Ciabatta

Categories Cheese Mushroom Pork Appetizer White Wine Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 cup hot water
1 ounce dried porcini mushrooms
1 garlic clove, minced
1 tablespoon plus 1 1/4 cups Sauvignon Blanc or other dry white wine
2 teaspoons cornstarch
8 ounces coarsely grated Gruyère cheese (about 2 packed cups)
8 ounces coarsely grated Emmenthal cheese (about 2 packed cups)
1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes
2 pounds 1/4-inch-thick ham slices, cut into 1-inch pieces

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.

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