Swiss Cheese Porcini Fondue Recipe

Swiss Cheese Porcini Fondue Recipe 

Swiss Cheese Recipe Ingredients:

1 cup in addition to 2 Tablespoons Marsala wine

3/4 cup dried wild mushrooms, ideally Italian porcini

8 ounces imported Fontina cheddar, ground

8 ounces Swiss or Emmentaler cheddar, ground

2 to 3 Tablespoons unbleached universally handy flour

1 clove garlic, divided

2 cups dry white wine

1/2 cup ground Swiss Cheese Parmesan or Pecorino Romano cheddar

Newly ground dark pepper, to taste

Swiss Cheese Recipe Instructions :

Heat 1 cup Marsala wine just to bubbling in a little pan and pour over the dried mushrooms in a little bowl. Let stand something like 60 minutes. In the interim, throw the Fontina and Swiss cheeses daintily with the flour. Rub a weighty plated pot or fondue pot with the garlic.

Pour in the white wine and hotness over medium-low hotness until hot. Add the cheddar threw with flour, a small bunch at an at once, and holding on until every option liquefies prior to adding the following. Then, at that point, mix in the Parmesan.

 Channel the mushrooms, crushing out however much fluid as could reasonably be expected, and hack into genuinely fine pieces. Mix the mushrooms, the excess 2 tablespoons Marsala, and heaps of newly ground dark pepper into the fondue. Serve fondue with grouped breads and wieners for plunging.

Swiss Cheese Porcini Fondue Recipe VIDEO