Gourmet Porcini & Swiss Cheese Fondue
Transport yourself to the culinary heart of Manhattan, where the spirit of The Silver Palate lives on in a ceramic pot of melting flavors. This decadent fondue draws inspiration from the famed cookbook by Sheila Lukins and Jule Rosso, bringing together the earthy allure of porcini mushrooms and the subtle blend of three artisanal cheeses, all harmonized with notes of Marsala and dry white wine. Ideal for reminiscing about cherished moments shared with friends over laughter, intriguing conversations, and delectable bites, this fondue promises an elevated dining experience. Relish the classic charm and culinary finesse that once infused the cozy corners of a beloved New York restaurant.
10
Servings
285
Calories
9
Ingredients
Ingredients
marsala wine
1 cup + 2 tablespoons
dried porcini mushrooms
3/4 cup
Fontina cheese
8 ounces (grated)
Emmenthaler cheese
8 ounces (grated)
flour
2-3 tablespoons
garlic clove
1 (halved)
dry white wine
2 cups
pecorino romano cheese
1/2 cup (grated)
fresh black pepper
to taste
Instructions
1
Pour 1 cup of Marsala wine into a saucepan and bring to a gentle boil. Remove from heat and pour over the dried porcini mushrooms in a small bowl. Allow to soak for at least 1 hour to rehydrate and infuse flavor.
2
In the meantime, lightly toss the grated Fontina and Emmenthaler cheeses with the flour to form a light coating.
3
Rub the inside of a heavy enameled or fondue pot with the cut sides of the halved garlic clove to impart a subtle garlic aroma.
4
Pour the dry white wine into the prepared pot and heat gently over medium-low heat until warmed but not boiling.
5
Slowly add the cheeses coated with flour into the pot, a handful at a time, while stirring continuously. Allow each addition to fully melt and incorporate before adding the next.
6
Once all the cheese has melted and the mixture is smooth, stir in the grated pecorino romano cheese until fully combined.
7
Drain the rehydrated mushrooms, squeezing out any excess liquid. Chop them finely and stir into the cheese mixture along with the reserved 2 tablespoons of Marsala wine.
8
Season generously with freshly ground black pepper to taste, and stir until evenly combined.
9
Serve the fondue immediately with an assortment of fresh breads and savory sausages to dip and enjoy.
Nutrition Information
21g
Fat
4.5g
Carbs
12.5g
Protein
0.5g
Fiber
0.9g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Porcini & Swiss Cheese Fondue?
It is a decadent, earthy cheese dip inspired by Manhattan's The Silver Palate, featuring porcini mushrooms and a blend of three artisanal cheeses.
Which cheeses are used in this recipe?
The recipe uses Fontina, Emmenthaler, and Pecorino Romano cheeses.
What inspired this fondue dish?
It is inspired by the culinary spirit of The Silver Palate restaurant and the famous cookbook by Sheila Lukins and Jule Rosso.
How many servings does this fondue recipe produce?
This recipe is designed to serve 10 people.
What liquid is used to rehydrate the porcini mushrooms?
One cup of Marsala wine is brought to a gentle boil and poured over the dried mushrooms for rehydration.
Why is flour added to the grated cheese?
The grated cheese is tossed with flour to help stabilize the mixture and ensure a smooth, emulsified texture.
How is the garlic clove used in the preparation?
The inside of the fondue pot is rubbed with the cut sides of a halved garlic clove to impart a subtle aromatic flavor.
What type of wine is used for the fondue base?
Two cups of dry white wine are used as the primary liquid base for melting the cheeses.
How long should the dried porcini mushrooms soak?
The mushrooms should soak in the Marsala wine for at least one hour.
What is the correct way to add cheese to the pot?
Cheese should be added slowly, a handful at a time, while stirring continuously to ensure each addition melts fully.
How many calories are in a single serving?
Each serving contains 285 calories.
What is the total fat content per serving?
There are 21 grams of fat in each serving.
How much protein does one serving provide?
Each serving of this fondue provides 12.5 grams of protein.
What are the recommended items for dipping?
The fondue is best enjoyed with an assortment of fresh breads and savory sausages.
How should the porcini mushrooms be prepared after soaking?
They should be drained, squeezed of excess liquid, and finely chopped before being stirred into the cheese mixture.
What seasoning is added at the end of the recipe?
The dish is seasoned with freshly ground black pepper to taste once the mixture is smooth.
What type of pot is best for this recipe?
A heavy enameled pot or a dedicated fondue pot is recommended for proper heat distribution.
How much Pecorino Romano cheese is required?
The recipe calls for 1/2 cup of grated Pecorino Romano cheese.
What is the sugar content per serving?
The sugar content is 0.9 grams per serving.
Does this fondue contain any fiber?
Yes, there is approximately 0.5 grams of fiber per serving.
Should the wine be boiling when the cheese is added?
No, the wine should be warmed over medium-low heat but not reaching a boil before adding the cheese.
How much flour should be used for the coating?
The recipe requires 2 to 3 tablespoons of flour to coat the Fontina and Emmenthaler.
Is all the Marsala wine used for soaking the mushrooms?
No, 1 cup is used for soaking and an additional 2 tablespoons are reserved to be stirred in with the mushrooms.
What is the carbohydrate count per serving?
There are 4.5 grams of carbohydrates in each serving.
Is this recipe suitable for an elegant party?
Yes, it is categorized as a luxury appetizer and is ideal for party food.
What historical culinary era is this dish associated with?
It is linked to 1980s cuisine and the iconic style of The Silver Palate.
How many dried porcini mushrooms are needed?
The recipe requires 3/4 cup of dried porcini mushrooms.
What quantity of Fontina and Emmenthaler is used?
The recipe uses 8 ounces each of Fontina and Emmenthaler cheese.
How do you ensure the cheese mixture stays smooth?
Stir continuously and allow each addition of flour-coated cheese to fully incorporate before adding more.
When should the fondue be served for the best quality?
It should be served immediately after preparation while it is warm and perfectly melted.