Porcini fondue recipe | Gourmet Traveller recipe
Australian Gourmet Traveller fast food recipe for porcini fondue with Gruyère and Emmenthal
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Ingredients
- 40 gm dried porcini mushrooms, soaked in 1½ cups hot water for 15 minutes
- 1 clove garlic, finely chopped
- 2 tsp cornflour
- 40 ml kirsch
- 1 cup sauvignon blanc or other dry white wine
- 220 gm Gruyère, coarsely grated
- 220 gm Emmenthal cheese, coarsely grated
- 1 loaf ciabatta or other rustic bread, cut into 2½ cm cubes
- 500 gm baby new potatoes, boiled and halved
- To serve: pickled baby onions and gherkins
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