Swiss Cheese And Porcini Fondue

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Steps

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Soak porcini mushrooms in 1 1 / 2 cups hot water until softened , about 20 minutes.

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Drain , reserving soaking liquid.

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Squeeze mushrooms dry.

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Chop.

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Mix emmenthal and gruyre cheese and cornstarch in large bowl.

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Combine 1 cup reserved mushroom soaking liquid , white wine and garlic in fondue pot or heavy medium saucepan.

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Simmer 2 minutes.

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Discard garlic.

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Adjust heat so that liquid barely simmers.

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Add cheese 1 handful at a time and stir until each addition melts before adding next.

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After all cheese is added , mix until smooth.

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Mix in mushrooms and 2 teaspoons minced fresh thyme.

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Season with generous amount of pepper.

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If not using fondue pot , transfer mixture to flameproof 2-quart casserole.

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Sprinkle with fresh thyme leaves.

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Set over alcohol burner or gas table burner and serve , allowing diners to skewer bread with fork and dip into cheese fondue.

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Ingredients

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dried porcini mushrooms, hot water, emmenthaler cheese, gruyere cheese, cornstarch, dry white wine, garlic clove, fresh thyme, fresh thyme leave, day-old french bread