Porcini Fondue With Ham and Ciabatta

Submitted by KathyP53

"A great party fondue that adds porcini mushrooms plus ham for dipping."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 cup hot water
• 1 ounce dried porcini mushrooms
• 1 garlic clove, minced
• 1 tablespoon dry white wine
• 1 1⁄4 cups dry white wine
• 2 teaspoons cornstarch
• 8 ounces coarsely grated gruyere cheese
• 8 ounces coarsely grated emmenthaler cheese
• ciabatta, cut in 1-inch cubes
• 1 lb smoked ham, cut into 1-inch pieces

directions

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.
2. Transfer soaking liquid to large skillet, leavinf 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.
3. Place fondue pot on stand; light candle or Sterno. Mix 1 tablespoons wine and cornstarch in small bowl.
4. 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 salt and pepper.
5. Pour fondue into prepared fondue pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.