Gruyère and Mushroom Fondue

Instructions

1. 1

   In a bowl, rehydrate the morels in the wine for 30 minutes. Drain and reserve the wine. Thinly slice the morels. Set aside.

2. 2

   In another bowl, combine the cheese and cornstarch. Set aside.

3. 3

   Off the heat, rub the inside of a fondue pot with the garlic, leaving it in the pot, if desired. Add the cheese mixture and wine.

4. 4

   On the stovetop over medium heat, melt the cheese mixture, stirring constantly with a wooden spoon or whisk until smooth. Stir in the mushrooms (see note).

5. 5

   Place over the fondue pot burner. Serve immediately with the bread cubes.