Moité – Moité Fondue

• 1 garlic clove
• 6 cremini mushrooms, finely diced
• 1/2 lb of grated wisconsin baby swiss cheese
• 1 triangle of laughing cow creamy swiss cheese (it helps with with texture)
• 1/2 lb of grated wisconsin grand cru gruyere cheese
• 1 cup of california sauvignon blanc wine

1. Step 1) Cut garlic clove in half and rub bottom of saute pan. Discard garlic.
2. Step 2) Add diced mushrooms and 1 tablespoon of the wine. Saute for about 3 minutes, or until mushrooms give up their liquid.
3. Step 3) Add all three cheeses to the pan and melt over low-medium heat with constant stirring. Add the wine, a little at a time, to keep the cheese mixture thin enough to stir without clumping together.
4. Step 4) Taste, adding a sprinkle of sea salt if necessary.
5. Step 5) When mixture has melted completely, transfer to a fondue pot. Serve immediately with cubed French bread and long dipping forks. Enjoy!

garlic, cremini mushrooms, wisconsin baby swiss cheese, swiss cheese, gruyere cheese, blanc wine

Taken from www.food.com/recipe/moit-moit-fondue-535805 (may not work)