20 min.
Preparation time
Preparation: 15 min.
Cooking: 5 min.
Gaps: no
Total: 20 min.
Servings
Serve: 4 persons
Weight Per Serving: 276g
Price Per Serving: 1.88$
653kcal
Nutrition
Calories: 653kcal
Protein: 18.29%
Fat: 69.85%
Carbs: 11.86%
Ingredients
- 1 cup apple cider light
- 3 tablespoons butter
- 500 gram cheese chilled
- 2 tablespoons cornstarch
- 0.7 ounce shiitake mushrooms dried
- 2 teaspoons garlic minced
- 2 shallots finely chopped
- 1 cup water boiling
Equipment
- bowl
- sauce pan
- pot
- wooden spoon
Directions
- In a bowl, pour the boiling water over the dried mushrooms, cover and let sit for 30 minutes.
- Drain, reserving the soaking liquid. Chop the rehydrated mushrooms, return to the soaking liquid and set aside.
- In a saucepan, melt the butter and sweat the shallots for 5 minutes.
- Add the chopped mushrooms and their liquid. Bring to a boil and reduce until the liquid is almost completely evaporated.
- Add the cider and bring to a boil.
- In a bowl, toss the Bonaparte cheese with the corn starch.
- Add one third of the cheese to the saucepan and stir gently with a wooden spoon. Repeat with the remaining cheese, one-third at a time.
- Heat the mixture to just below boiling. It should be nice and smooth but not too thick.
- Remove from heat and stir in the minced garlic.
- Add a little sugar, if desired, to neutralize any bitterness.
- Serve in a fondue pot with the bread and vegetables for dipping.
Nutrition Facts
Properties
Nutrition Score
19.39086959673%
Flavonoids
Nutrients percent of daily need