Porcini Swiss Fondue
Indulge in the ultimate comfort food with this Porcini Swiss Fondue, a decadent blend of rich Gruyère and Emmental cheeses, infused with the earthy essence of rehydrated porcini mushrooms. Perfectly seasoned with nutmeg, pepper, and a splash of white wine, this luxurious fondue achieves an irresistible depth of flavor with the addition of strained porcini soaking liquid. Served bubbling and warm, it's ideal for dipping crusty bread, fresh vegetables, or cured meats, making it the perfect centerpiece for an intimate gathering or an indulgent appetizer. Ready in just 30 minutes, this elegant twist on a classic fondue delivers a creamy, savory experience that's as easy to prepare as it is to savor.
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Recipe Information
Ingredients
- 20 grams Dried porcini mushrooms
- 240 ml Boiling water
- 250 grams Gruyère cheese, shredded
- 250 grams Emmental cheese, shredded
- 1 tablespoon Cornstarch
- 180 ml Dry white wine
- 1 clove Garlic clove, halved
- 1 tablespoon Lemon juice
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Fresh nutmeg, grated
- 500 grams Crusty bread, cubed (for dipping)
- 300 grams Assorted vegetables or cured meats (optional, for dipping)
Instructions
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Let them soak for 10-15 minutes until softened.
Once rehydrated, remove the porcini mushrooms from the soaking liquid, reserving the liquid. Finely chop the mushrooms and strain the soaking liquid through a fine-mesh sieve to remove any grit. Set both aside.
In a medium bowl, toss the shredded Gruyère and Emmental cheeses with the cornstarch until thoroughly coated. Set aside.
Rub the inside of a medium-sized fondue pot or heavy-bottomed saucepan with the cut sides of the garlic clove for added flavor. Discard the garlic afterward.
Pour the white wine into the pot and bring to a gentle simmer over medium heat.
Gradually add the cheese mixture, one handful at a time, whisking constantly to ensure a smooth melt. Continue until all the cheese is melted and the mixture is fully incorporated.
Stir in the reserved porcini mushrooms, 2-3 tablespoons of the strained porcini soaking liquid (for enhanced flavor), and the lemon juice. Adjust the consistency with more soaking liquid if needed.
Season the fondue with freshly ground black pepper and nutmeg to taste.
Transfer the fondue pot to a burner or low flame to keep warm. Serve with cubes of crusty bread, vegetables, or cured meats for dipping.
Enjoy this rich and flavorful Porcini Swiss Fondue immediately, keeping the fondue warm and stirring occasionally to maintain its creamy texture.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.0 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1247 mg | 96% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
