Bonaparte Fondue

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup boiling water
• 2/3 ounce dried shiitake mushrooms
• 3 tablespoons butter
• 2 shallots, finely chopped
• 1 (500 gram) package Bonaparte cheese, chilled
• 2 tablespoons cornstarch
• 1 cup apple cider or light white wine
• 2 teaspoons garlic, minced
• 1 pinch white sugar (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pour the 1 cup boiling water over the dried shiitake mushrooms in a bowl and let soak for 15 minutes until softened.

2. Drain the mushrooms, reserving the soaking liquid, then finely chop the mushrooms.

3. Melt the butter in a saucepan over medium heat. Add the chopped shallots and cook for 2 minutes until soft.

4. Add the garlic and chopped mushrooms and cook for 1 minute, stirring often.

5. In a small bowl, stir the cornstarch into the apple cider or white wine until smooth, then pour it into the pan with the reserved mushroom liquid.

6. Bring to a gentle simmer over medium heat and cook for 1 minute, stirring, until slightly thickened.

7. Reduce the heat to low. Add the chilled Bonaparte cheese in small pieces and stir gradually for about 2 minutes until melted and smooth. Do not let it boil.

8. If using, stir in the pinch of sugar. Transfer to a fondue pot and keep warm over low heat for serving.