Porcini Fondue With Ham and Ciabatta

• 1 cup hot water
• 1 ounce dried porcini mushrooms
• 1 garlic clove, minced
• 1 tablespoon dry white wine
• 1 14 cups dry white wine
• 2 teaspoons cornstarch
• 8 ounces coarsely grated gruyere cheese
• 8 ounces coarsely grated emmenthaler cheese
• ciabatta, cut in 1-inch cubes
• 1 lb smoked ham, cut into 1-inch pieces

1. Place 1 cup hot water in small bowl; add dried porcini.
2. Let stand until mushrooms are soft, about 25 minutes.
3. Remove mushrooms from water with slotted spoon; finely chop.
4. Transfer soaking liquid to large skillet, leavinf sediment behind.
5. Add garlic and chopped mushrooms.
6. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes.
7. Season to taste with salt and pepper.
8. Place fondue pot on stand; light candle or Sterno.
9. Mix 1 tablespoons wine and cornstarch in small bowl.
10. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat.
11. Add cheeses by small handfuls, stirring until melted.
12. Add cornstarch mixture.
13. Bring to simmer.
14. Stir until fondue thickens slightly and begins to bubble, about 2 minutes.
15. Season to taste with salt and pepper.
16. Pour fondue into prepared fondue pot.
17. Swirl in porcini mushrooms.
18. Serve with ciabatta and ham for dipping.

water, porcini mushrooms, garlic, white wine, white wine, cornstarch, gruyere cheese, emmenthaler cheese, ham

Taken from www.food.com/recipe/porcini-fondue-with-ham-and-ciabatta-239256 (may not work)