Gooey, stringy mozzarella blends beautifully with white wine and cream. The nutty flavor of porcini mushrooms adds a subtle note that is enhanced by the mellow cheese. Dip cubes of crusty sourdough bread into this fondue for a rich snack after skiing, during a Sunday afternoon football fest, or a special supper. Try to find Maplebrook Handmade Mozzarella, it has just the right moisture content and consistency.
1 cup dry white wine
½ oz dried porcini
½ cup hot water
1 clove garlic, minced
One 8 oz ball Mozzarella, grated
½ cup heavy cream
4 tsp cornstarch
1 loaf Italian bread cut into 1-inch cubes
Measure water in a Pyrex measuring cup and microwave for 45 seconds. Add the dried mushrooms, and steep for 30 minutes.
Strain through a paper coffee filter placed inside a wire strainer, and press slightly to extract the liquid. Discard filter, and put the mushrooms into the wire strainer. Rinse under running water to remove any grit.
Chop the mushrooms into very small pieces. Put the garlic, mushrooms and mushroom liquid into a saucepan set over medium heat. Reduce until the liquid has evaporated
Put the cornstarch in a small bowl, add 2 tablespoons of the wine, and stir into a paste. Pour the rest of the wine into a small saucepan with the mushrooms, bring to a boil over medium heat, reduce to a simmer, and stir in the cornstarch paste. When the mixture has thickened, stir in the heavy cream, and remove from the heat.
Add the grated cheese and stir until melted. Pour the mixture into a warm bowl or fondue pot and serve with cubed crusty bread.