INGREDIENTS

INSTRUCTIONS

*Porcini are available at Italian markets and specialty foods stores.
Soak porcini mushrooms in 1 1/2 cups hot water until softened, about 20
minutes. Drain, reserving soaking liquid. Squeeze mushrooms dry. Chop.
Mix Emmenthal and Gruyere cheese and cornstarch in large bowl. Combine 1
cup reserved mushroom soaking liquid, white wine and garlic in fondue pot
or heavy medium saucepan. Simmer 2 minutes. Discard garlic. Adjust heat so
that liquid barely simmers. Add cheese 1 handful at a time and stir until
each addition melts before adding next.
After all cheese is added, mix until smooth. Mix in mushrooms and 2
teaspoons minced fresh thyme. Season with generous amount of pepper. (Can
be prepared 1 day ahead. Cool. Press plastic onto surface of fondue and
refrigerate. Cover and refrigerate remaining mushroom soaking liquid.
Before continuing, rewarm fondue over low heat, stirring frequently and
adding reserved mushroom soaking liquid as necessary if fondue is too
thick.) If not using fondue pot, transfer mixture to flameproof 2-quart
casserole. Sprinkle with fresh thyme leaves. Set over alcohol burner or gas
table burner and serve, allowing diners to skewer bread with fork and dip
into cheese fondue.
Serves 6.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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