Swiss Cheese and Porcini Fondue Recipe

Name: Swiss Cheese and Porcini Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms (Porcini are available at Italian markets and specialty foods stores.); 1 ½ cups hot water; 12 lb emmenthaler cheese, grated; 12 lb swiss gruyere cheese, grated; 1 tablespoon cornstarch; 1 cup dry white wine; 1 garlic clove, halved; 2 teaspoons minced fresh thyme; fresh thyme leave; day-old French bread, cut into 1 inch cubes

Servings: persons

1 ounce dried porcini mushrooms (Porcini are available at Italian markets and specialty foods stores.)
1 ½ cups hot water
12 lb emmenthaler cheese, grated
12 lb swiss gruyere cheese, grated
1 tablespoon cornstarch
1 cup dry white wine
1 garlic clove, halved
2 teaspoons minced fresh thyme
fresh thyme leave
day-old French bread, cut into 1 inch cubes

1
Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20 minutes.
2
Drain, reserving soaking liquid.
3
Squeeze mushrooms dry.
4
Chop.
5
Mix Emmenthal and Gruyere cheese and cornstarch in large bowl.
6
Combine 1 cup reserved mushroom soaking liquid, white wine and garlic in fondue pot or heavy medium saucepan.
7
Simmer 2 minutes.
8
Discard garlic.
9
Adjust heat so that liquid barely simmers.
10
Add cheese 1 handful at a time and stir until each addition melts before adding next.
11
After all cheese is added, mix until smooth.
12
Mix in mushrooms and 2 teaspoons minced fresh thyme.
13
Season with generous amount of pepper.
14
(Can be prepared 1 day ahead.
15
Cool.
16
Press plastic onto surface of fondue and refrigerate.
17
Cover and refrigerate remaining mushroom soaking liquid.
18
Before continuing, rewarm fondue over low heat, stirring frequently and adding reserved mushroom soaking liquid).
19
If not using fondue pot, transfer mixture to flameproof 2-quart casserole.
20
Sprinkle with fresh thyme leaves.
21
Set over alcohol burner or gas table burner and serve, allowing diners to skewer bread with fork and dip into cheese fondue.

10996

kcal

Calories

898

Fat

Carbs

682

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms (Porcini are available at Italian markets and specialty foods stores.), 1 ½ cups hot water, 12 lb emmenthaler cheese, grated, 12 lb swiss gruyere cheese, grated, and more.

Yes, Swiss Cheese and Porcini Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swiss Cheese and Porcini Fondue

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