Recipe: Porcini Fondue with Ham and Ciabatta

Porcini Fondue with Ham and Ciabatta
Source: Bon Appetit/December 2004
Servings 6

1 cup hot water
1 ounce dried porcini mushrooms
1 garlic clove, minced
1 tablespoon plus 1-1/4 cups Sauviagnon Blanc or other dry white wine
2 teaspoons cornstarch
8 ounces coarsely grated Gruyere cheese (about 2 packed cups)
1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes
2 pounds 1/4-inch-thick ham slices, cut into 1-inch pieces

Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper.

Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1-1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper.

Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.