Reprinted with permission from Great Party Fondues by Peggy Fallon (Wiley 2008).
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3 tablespoons unsalted butter
- 12 ounces fresh wild mushrooms, such as shiitake, porcini, morels, or chanterelles, or a combination of wild and
- cultivated mushrooms, finely chopped (see Note)
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound Jarlsberg cheese, shredded
- 1/4 cup freshly grated Parmesan cheese
- 4 teaspoons cornstarch
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 teaspoon black or white truffle oil
- In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they give off their liquid and begin to brown, 5 to 7 minutes. Season with the thyme, salt, and pepper.
- Meanwhile, in a large bowl, toss the shredded Jarlsberg and grated Parmesan cheese with the cornstarch to coat.
- In a large saucepan, warm the wine and lemon juice over medium heat until hot but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Stir in the mushrooms and cook for 1 minute longer. Season with additional salt and pepper to taste.
- Transfer to a fondue pot, preferably ceramic or enameled cast iron, and drizzle the truffle oil over the top. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.