Post by chief_cook2 on Jan 18, 2003 9:14:59 GMT -6
Servings: 6 - 8 servings.
What you need:
1/2 ounce dried mushrooms
1/2 cup boiling water
3 1/2 cups gruyere cheese -- grated
3 1/2 cups emmental cheese -- grated
4 teaspoons cornstarch
4 cloves garlic
2 1/2 cups button mushrooms -- chopped
1 1/2 cups dry white wine
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 pounds small new potatoes -- cooked
Ready, set, cook!
1. In bowl pour boiling water over dried mushrooms; let stand for 2-3 minutes
or until softened. Drain; reserving soaking liquid. Chop mushrooms
and set aside.
2. Toss cheese with cornstarch. Rub fondue pot with on half of 1 clove
of garlic. Chop all garlic; add to pot alon with button mushrooms
and soaking liquid.
3. Bring to boil over medium heat, stirring often cook uncovered for
5-7 minutes or until mushrooms are softened and most of the liquid
has evaporated.
4. Reduce heat to medium low; stir in wine. Add grated cheese a
1/4 cup at a time, stirring constantly and waiting until cheese is
completely melted before next addition.
5. Stir in lemon juice, pepper and nutmeg; cook stirring for 1 minute.
Transfer to fondue pot, if necessary and place over low flame.
6. Spear cooked potatoes and dip into cheese mixture.
Nutritional Information:
Calories 601 ( 45 % from fat), Fat 29 g (sat 17 g, mono 8 g),
Carbohydrates 47 g, Protein 33 g, Sodium 299 mg, Calcium 956 mg,
Cholesterol 95 mg, Iron 5 mg, Fiber 4 g, Potassium 1475 mg
What you need:
1/2 ounce dried mushrooms
1/2 cup boiling water
3 1/2 cups gruyere cheese -- grated
3 1/2 cups emmental cheese -- grated
4 teaspoons cornstarch
4 cloves garlic
2 1/2 cups button mushrooms -- chopped
1 1/2 cups dry white wine
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 pounds small new potatoes -- cooked
Ready, set, cook!
1. In bowl pour boiling water over dried mushrooms; let stand for 2-3 minutes
or until softened. Drain; reserving soaking liquid. Chop mushrooms
and set aside.
2. Toss cheese with cornstarch. Rub fondue pot with on half of 1 clove
of garlic. Chop all garlic; add to pot alon with button mushrooms
and soaking liquid.
3. Bring to boil over medium heat, stirring often cook uncovered for
5-7 minutes or until mushrooms are softened and most of the liquid
has evaporated.
4. Reduce heat to medium low; stir in wine. Add grated cheese a
1/4 cup at a time, stirring constantly and waiting until cheese is
completely melted before next addition.
5. Stir in lemon juice, pepper and nutmeg; cook stirring for 1 minute.
Transfer to fondue pot, if necessary and place over low flame.
6. Spear cooked potatoes and dip into cheese mixture.
Nutritional Information:
Calories 601 ( 45 % from fat), Fat 29 g (sat 17 g, mono 8 g),
Carbohydrates 47 g, Protein 33 g, Sodium 299 mg, Calcium 956 mg,
Cholesterol 95 mg, Iron 5 mg, Fiber 4 g, Potassium 1475 mg