Porcini Swiss Fondue

• 1 cup marsala wine (plus 2 Tablespoons)
• 3/4 cup dried porcini mushrooms
• 8 ounces Fontina cheese (granted-Vacheri cheese can be substituted)
• 8 ounces emmenthaler cheese (or any other swiss cheese available)
• 2 -3 tablespoons flour
• 1 garlic clove (halved)
• 2 cups white wine (dry)
• 1/2 cup pecorino romano cheese (grated-Parmesan can be used instead)
• fresh black pepper

1. Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
2. meanwhile toss fontina and swiss lightly with flour.
3. rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
4. Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
5. Serve fondue with asorted breads and sausages for dipping.

marsala wine, porcini mushrooms, cheese, emmenthaler cheese, flour, garlic, white wine, pecorino romano cheese, fresh black pepper

Taken from www.food.com/recipe/porcini-swiss-fondue-456972 (may not work)