Porcini Swiss Fondue

1. 1

   Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.

2. 2

   meanwhile toss fontina and swiss lightly with flour.

3. 3

   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.

4. 4

   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.

5. 5

   Serve fondue with asorted breads and sausages for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.