Swiss Cheese and Porcini Mushroom Fondue Recipe
Recipe source: Bon Appetit (October 1992)
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Cooking tools:
- Fondue pot
- Saucepan
- Mixing bowl
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Whisk
- Flameproof casserole dish
- Alcohol burner
- Stove
- Fork
- Plastic wrap
Ingredients
- 1 ounce dried porcini mushrooms
- 1 1/2 cups hot water
- 1/2 pound Emmenthal cheese, grated
- 1/2 pound Gruyere Cheese, grated
- 1 tablespoon cornstarch
- 1 cup dry white wine
- 1 garlic clove, halved
- 2 teaspoons thyme, minced
- fresh thyme leaves
- French bread cut into 1 inch cubes (day old bread is perfect for this)
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