Red Wine Fondue Recipe
Romantic, festive, and delicious, fondue is a traditional Swish dish that usually includes melted cheese and white wine served in a communal pot called a caquelon. The actual word fondue is derived from the French word "fondre" that means "to melt." Cubes of bread are dipped into the mixture with the use of long, narrow forks. Gruyere and Emmenthaler are the two types of cheese that are most commonly used. However, in recent years, fondue has been taken to a new culinary level with the introduction of many other types of ingredients. Everything from seafood to chocolate can be used, and the results are almost always scrumptious.Made with wild mushrooms and three different cheeses, Mushroom Fondue is an example of a modern day version of this warm satisfying dish. Blended with both red and white wine, it is savory and delectable when served with slices of sausages and chunks of assorted breads for dipping. This is sure to be a guest favorite at your next get-together.
Mushroom Fondue
Serves 10 to 12 as an appetizer
1 cup plus 2 tablespoons dry red wine
¾ cup dried mushrooms, preferably porcini
8 ounces Fontina cheese, grated
8 ounces Swiss cheese, grated
1 clove garlic, minced
2 cups dry white wine
2 tablespoons all-purpose flour
½ cup grated Parmesan cheese
Freshly ground pepper to taste
Heat one cup of the red wine and pour over dry mushrooms in a small bowl. Let sit for one hour or until mushrooms are tender. In a medium bowl, toss Fontina and Swiss cheeses with flour. Place garlic in fondue pot and add white wine. Cook on medium heat until hot. Add the cheese one handful at a time, stirring constantly. Wait until cheese is melted before adding another handful. Stir in the Parmesan cheese. Drain the mushrooms and chop into small pieces. Stir in the mushrooms and the remaining 2 tablespoons of red wine. Add pepper to taste. Serve with sausages, mushroom caps, and cubes of bread. If the fondue gets too thick, stir in additional white wine.
Consider pairing a German Riesling or an Austrian Gruner Veltliner wine with fondue. Both are delicious and inexpensive. As well, an earthy Pinot Noir from Oregon or New Zealand would also be a delicious accompaniment.
