Ingredients20 m servings 576 cals
- In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes. Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
- In a saucepan, melt the butter and sweat the shallots for 5 minutes. Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated. Add the cider and bring to a boil.
- In a bowl, toss the Bonaparte cheese with the corn starch. Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
- Heat the mixture to just below boiling. It should be nice and smooth but not too thick. Remove from heat and stir in the minced garlic. Add a little sugar, if desired, to neutralize any bitterness.
- Serve in a fondue pot with the bread and vegetables for dipping.
- It's easier to peel the cheese if the rind is firm. Place the whole cheese in the freezer for 90 minutes, then remove the rind with a sharp knife.
Per Serving: 576 calories; 46.2 g fat; 24.5 g carbohydrates; 22.1 g protein; 148 mg cholesterol; 949 mg sodium. Full nutrition
ReviewsRead all reviews 4
Thank heaven, It's GLUTEN FREE!! Leave out serving the bread unless it's GF bread.
I made this for Easter and it was an overall hit, but next time I'll make a few changes. First I'll use only 1/2oz of mushrooms, but keep the soaking water the same. There were just too many b...
It was amazing, though the Bonapart cheese needed a little more time in the freezer. LOVED IT! Amazing! My boyfriend and I do it from time to time and we enjoy it a lot!