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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

Method

  • 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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