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1
Rehydrate dried porcinis with enough boiling water to submerge, placing lid on top of bowl. Set aside for 5-10 minutes.
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2
Remove porcinis from soaking liquid and dice.
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3
Remove any sediment by straining soaking liquid; set aside.
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4
Sweat onions in a pan with oil over medium heat until they start to turn golden brown. Add diced garlic, then porcini mushrooms, and saute for another minute.
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5
Deglaze pan with porcini-soaking liquid. Stir together and simmer until liquid has evaporated.
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6
Deglaze again with white wine and simmer until evaporated.
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7
Taste mixture and season with salt, pepper, and sherry vinegar until the right savory, sweet, tangy balance has been achieved. Set aside.
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8
Grate the cheeses and set aside.
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9
In a saucepan, bring milk to a boil, then remove from heat.
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10
In a large pot, melt butter over medium heat, taking care not to burn it.
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11
Add flour and stir together until fully incorporated and mixture bubbles. Again, do not allow mixture to color or burn.
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12
Slowly whisk in hot milk until fully incorporated and bring mixture to a boil. Continue to stir to make sure the mixture doesn't burn on the bottom of the pot.
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13
Lower heat to simmer. Taste mixture (if it tastes like raw flour, simmer a little longer). Add more milk if the consistency is too thick (it should just coat a spoon, not clump up like frosting.
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14
When mixture is creamy and not floury, add a small handful of grated cheese and stir until melted and mixed. Continue adding and stirring incrementally until all is incorporated.
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15
Taste and season with salt & dry white wine to create a savory-tangy balance.
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16
Pour fondue in heated fondue pot and sprinkle porcini mixture on top. Stir fondue and porcini together just once to create a swirled-porcini effect.
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17
Serve with generous helpings of salumi, bread, and cornichons.
