Mushroom Fondue

By lindsayvk

Ingredients

• 1/2 cup dry white wine
• 1/4 cup water
• 1/2 lb Gruyere cheese, grated
• 2 tsp cornstarch
• 1 cup very thinly sliced shiitake mushrooms
• 2 Tbsp chopped fresh tarragon
• Salt and freshly ground black pepper
• 1 loaf Italian or French bread, cut into 1-inch cubes

Details

Servings 4

Preparation

Step 1

1. In a fondue pot or saucepan, bring the wine and water to a simmer over medium heat.
2. Meanwhile, in a medium bowl, toss the cheese with cornstarch and coat evenly.
3. Add one-third of the cheese mixture to the simmering wine mixture and stir with a whisk until completely melted. Add the remaining cheese in 2 batches, whisking until it i completely melted and the fondue is bubbling. Turn the heat to low and add the mushrooms and tarragon. Stir until heated thoroughly. Season with salt and pepper to taste. Check the fondue for consistency; if you prefer a thinner fondue, add a few Tbsp of water and stir vigorously until smooth; if you prefer it thicker, cook a bit longer.
4. Serve the fondue with the bread cubes and fondue forks. You could serve as mall cup of Kirschwasser (cherry brandy) alongside for your guests to dip their bread into before dipping into the fondue.