Porcini Fondue with Ham and Ciabatta
Porcini Fondue with Ham and Ciabatta is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place 1 cup hot water in small bowl; add dried porcini.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
