Wild Mushroom Fondue – Christiann Koepke

Cheese, french wine, wild mushrooms. Need I say more? This easy appetizer will be the next big hit at your upcoming gathering. If you are keen on a subtle mushroom taste, decrease the mushrooms (both dried and fresh) by half.

• 1 cup water
• .5 ounce dried chanterelle mushrooms
• 2 tablespoons butter
• 4 ounces fresh chanterelle mushrooms stemmed, finely chopped
• 3 tablespoons shallot chopped
• 1 garlic clove, minced
• 1 pound approx. 2 cups comte (or similar french cheese), rind trimmed, cheese cut into 1/2-inch pieces
• 2 tablespoons cornstarch
• 236 ml 1 cup dry french white wine

• Bring 1 cup water to boil in small saucepan. Add dried mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes.
• Using slotted spoon, transfer soaked mushrooms to cutting board and coarsely chop. Reserve soaking liquid for later use.
• Toss cheese with cornstarch in large bowl to coat. Set aside.
• Melt butter in heavy large saucepan over medium heat. Add fresh mushrooms and sauté until tender, about 3 minutes or so.
• Add shallot; stir and sauté 1 minute.
• Add garlic, stir and sauté for another minute.
• Add previously soaked and chopped mushrooms alongside reserved soaking liquid, leaving any sediment from liquid behind.
• Increase heat to medium- high. Simmer until liquid evaporates, about 3 minutes.
• Add wine to mushrooms and stir. Bring to simmer over medium heat.
• Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking (you will have to switch to a wooden spoon or fork as it thickens) until mixture is smooth and just begins to simmer (do not boil).
• Season to taste with salt and pepper.
• Transfer fondue to fondue pot. Set pot over candle or canned heat burner. Serve with Organic Grainspirations Arancini appetizers or toasted baguette. Enjoy!