Ingredients
Makes 6 servings
Step 1
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.
Step 2
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.
Step 3
Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.
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Reviews (8)
Back to TopFantastic recipe! Made exactly as directed and it was delicious. Can't wait to make it again!
Anonymous
Washington, DC
2/10/2013
OMG--you can't imagine how great this is! We're making it again in a few days. The porcini really makes it. This is super simple. I followed the steps for the fondue exactly. But what we used for dipping was this: marbled rye cocktail bread slices, sliced pears, purple seedless grapes, pre-boiled (in salted and thymed water) fingerling potatoes (sliced to just under large mashmallow size after cooling), and proscuitto strips. We mixed and matched the stuff in a thousand ways--all being fantastic. Do this!
Anonymous
Chicago, IL
2/17/2011
Wonderful, and very, very rich. Next time I would skip the ham and serve just with bread and maybe some new potatoes and asparagus. Use the best-quality cheeses you can find. This is a keeper!
Anonymous
Birmingham, AL
1/1/2010
I served this as part of a buffet with ham, cubes of bread and roasted cauliflower and brussel sprouts for dipping. A big hit. The porcini mushrooms really mellow the sharpness of the traditional swiss fondue. My only addition was a little bit of freshly grated nutmeg. Perfect. I saved what was left (not much), including the cheese that browns and sticks to the bottom of the pot, chopped it up and used it in a fritata the next day for breakfast. Delicious.
Anonymous
Washington, DC
1/6/2008
我变白芦笋,椰菜,蘑菇和弯角apped the veggies in procuitto ... the ham I though was too overpowering w/ the all this rich cheese.
samismomcc
Sunnyvale,CA
4/14/2007
My niece made this for Christmas.A few other fondues were made also. This one was by far the best. Very good flavor and consistancy.
womanofglass1
Oregon
1/5/2006
Great flavor with a good consistancy. We dipped bread, cauliflower and broccoli. I will definitely make this again.
ljdmsw
Hudsonville, MI
12/27/2004
We made this fondue exactly as written, using Sumac Ridge Sauvignon Blanc for the wine. I was originally skeptical that we needed to use such a large quantity of dried porcini, but it worked out perfectly. The ham was clumsy to dip...but delicious!
Anonymous
Vancouver, Canada
12/22/2004
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