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Porcini Fondue With Ham And Ciabatta


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  • 1 cup hot water
  • 1 ounce dried porcini mushrooms
  • 1 garlic clove minced
  • 1 tablespoon Sauvignon Blanc or other dry white wine plus
  • 1 1/4 cups Sauvignon Blanc or other dry white wine
  • 2 teaspoons cornstarch
  • 8 ounces coarsely-grated Gruyère cheese - (abt 2 packed cups)
  • 8 ounces coarsely-grated Emmenthal cheese - (abt 2 packed cups)
  • 1 1 pound loaf ciabatta - (16 oz) cut 1" cubes (or other rustic bread)
  • 2 pounds ham in 1/4"-thk slices cut 1" pieces


Servings 6


Step 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. Transfer soaking liquid to large skillet, leaving 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.

Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. 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 pepper.

Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

This recipe yields 6 servings.

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