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Mushrooms
Alie Kruse-Kolk
Buy This Art Print At AllPosters.com
Porcini Fondue
 
The Silver Palate Good Times Cookbook
by Julee Rosso and Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing
“This fondue is both elegant and
gutsy in flavor – the wild mushrooms
take you right in to the woods. Great with
Italian sausages for dipping.”
6 main-course
portions or 10 to 12 appetizer portions
1 cup plus 2 tablespoons Marsala
3/4 cup dried wild mushrooms, preferably Italian porcini
8 ounces imported Fontina cheese, grated
8 ounces Swiss or Emmentaler cheese, grated
2 to 3 tablespoons unbleached all-purpose flour
1 clove garlic, halved
2 cups dry white wine
1/2 cup grated Parmesan or Pecorino Romano cheese
Freshly ground black pepper, to taste
1. Heat 1 cup Marsala just to boiling in a small saucepan and
pour over
the dried mushrooms in a small bowl. Let stand at least 1 hour.
2. Meanwhile, toss the Fontina and Swiss cheese lightly with the
flour.
3. Rub a heavy enameled pot or fondue pot with the garlic. Pour
in the
white wine and heat over medium-low heat until hot.
4. Add the cheese tossed with flour, a handful at a time,
stirring constantly and waiting until each addition melts before adding the
next. Then stir in
the Parmesan.
5. Drain the mushrooms, squeezing out as much liquid as possible,
and
chop into fairly fine pieces. Stir the mushrooms, the remaining
2
tablespoons Marsala, and lots of freshly ground black pepper into
the fondue.
Serve
with assorted breads and sausages for dipping.
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Stuffed Mushrooms (4 recipes)
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