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Porcini fondue

You'll need

40 gm dried porcini mushrooms, soaked in 1½ cups hot water for 15 minutes 1 clove garlic, finely chopped 2 tsp cornflour 40 ml kirsch 1 cup sauvignon blanc or other dry white wine 220 gm Gruyère, coarsely grated 220 gm Emmenthal cheese, coarsely grated 1 loaf ciabatta or other rustic bread, cut into 2½ cm cubes 500 gm baby new potatoes, boiled and halved To serve: pickled baby onions and gherkins


  • 01
  • 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.
  • 02
  • Combine cornflour and kirsch in a bowl, stirring until dissolved.
  • 03
  • 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.
  • 04
  • Using fondue forks, dip bread and potatoes into fondue mix and serve with pickled baby onions and gherkins.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cold schnapps.

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