- 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
- 1Drain 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.
- 2Combine cornflour and kirsch in a bowl, stirring until dissolved.
- 3Heat 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.
- 4Using fondue forks, dip bread and potatoes into fondue mix and serve with pickled baby onions and gherkins.
Drink Suggestion: Cold schnapps.