Crafted with earthy porcini mushrooms and rich, aged Toma cheese, this velvety fondue is a luxurious take on a classic. Its deep umami flavors and creamy texture make it a perfect indulgence, whether enjoyed simply with crusty bread or elevated alongside a glass of Jordan Cabernet Sauvignon, whose vibrant fruit and balanced tannins beautifully complement the dish’s savory depth.

Instructions

4-6 people

Prep time: 15 minutes

Cook time: 20 minutes

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Dried Porcini Mushroom Stock:
Place dried porcini mushrooms in a pot with 4 cups of water. Bring to a gentle simmer (about 200°F), then remove from heat. Cover and let steep until cooled to room temperature. Strain the liquid and reserve the rehydrated mushrooms for the fondue.

Prepare the Fondue (with Thermomix):
In a Thermomix, combine 1 cup porcini mushroom stock, rehydrated mushrooms, and sodium citrate. Blend at 170°F, speed 5, for 4 minutes. Slowly add the grated cheese and continue blending until smooth, about 2 minutes.

Alternative Method (without Thermomix):
In a saucepan, heat the porcini mushroom stock with sodium citrate and a pinch of salt over low heat. Gradually add the grated cheese, stirring constantly until fully melted. While the mixture is still warm, transfer it to a blender with the rehydrated mushrooms and blend until silky smooth. Work quickly to prevent the cheese from setting.

To Serve:
Pour the warm porcini mushroom fondue into a serving dish. Drizzle with extra virgin olive oil and top with chopped fresh truffles, if desired. Serve immediately with crusty bread.