Porcini fondue
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Serves
4
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40 gm
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dried porcini mushrooms, soaked in 1½ cups hot water for 15 minutes
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1 clove
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garlic, finely chopped
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2 tsp
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cornflour
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40 ml
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kirsch
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1 cup
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sauvignon blanc or other dry white wine
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220 gm
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Gruyère, coarsely grated
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220 gm
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Emmenthal cheese, coarsely grated
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1 loaf
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ciabatta or other rustic bread, cut into 2½ cm cubes
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500 gm
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baby new potatoes, boiled and halved
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To serve:
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pickled baby onions and gherkins
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1
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Drain mushrooms through a sieve placed over a bowl, reserve liquid, then finely chop mushrooms. Heat soaking liquid in a frying pan, add mushrooms and garlic to pan, and simmer over medium heat for 7-10 minutes or until liquid is almost aborbed. Season to taste with sea salt and ground black pepper.
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2
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Combine cornflour and kirsch in a bowl, stirring until dissolved.
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3
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Heat fondue pot over low heat, then add wine and bring to a simmer. Add cheeses, and stir continuously until melted. Stir in cornstarch mixture and cook for 2 minutes or until fondue thickens slightly and begins to bubble. Then stir in porcini mushrooms and season to taste with sea salt and freshly ground black pepper.
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4
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Using fondue forks, dip bread and potatoes into fondue mix and serve with pickled baby onions and gherkins.
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Drink Suggestion Cold schnapps.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Andy Harris