Porcini Fondue with Ham and Ciabatta
A luxurious Swiss-style cheese fondue enriched with porcini mushrooms, featuring melted Gruyère and Emmenthal cheeses served with crusty ciabatta bread and ham for dipping. Perfect for entertaining.
Ingredients
- •1 cup hot water
- •1 ounce dried porcini mushrooms
- •1 clove garlic
- •1¼ cups Sauvignon Blanc
- •2 teaspoons cornstarch
- •8 ounces Gruyère cheese
- •8 ounces Emmenthal cheese
- •1 pound ciabatta bread
- •2 pounds ham slices
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Cooking Instructions
- 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.
29 min
- 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.
15 min
- 3.
Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.
5 min
