Porcini Swiss Fondue

Recipe by BakinBaby
READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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