Porcini Swiss Fondue
photo by Dr. Jenny
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 236.59 ml marsala wine (plus 2 Tablespoons)
- 177.44 ml dried porcini mushrooms
- 226.79 g Fontina cheese (granted-Vacheri cheese can be substituted)
- 226.79 g emmenthaler cheese (or any other swiss cheese available)
- 29.58-44.37 ml flour
- 1 garlic clove (halved)
- 473.18 ml white wine (dry)
- 118.29 ml pecorino romano cheese (grated-Parmesan can be used instead)
- fresh black pepper
directions
- Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
- meanwhile toss fontina and swiss lightly with flour.
- rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
- Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
- Serve fondue with asorted breads and sausages for dipping.
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RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona