- 1/2 pound Emmentaler cheese, rind discarded, cut into small cubes (1 cup)
- 1/2 pound Gruyere cheese, rind discarded, cut into small cubes (1 cup)
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 4 ounces fresh button mushrooms, wiped clean, stemmed, and chopped (1 cup chopped)
- 2 tablespoons minced shallots
- 3/4 cup apple cider
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Crusty French or Italian bread, cut into cubes, for dipping (optional)
- Apple slices, for dipping (optional)
- Boiled new potatoes, cut into cubes, for dipping (optional)
- Pear slices, for dipping (optional)
In a medium bowl, combine the cheeses and cornstarch and toss to coat evenly. Set aside.
In a heavy medium saucepan, melt the butter over medium heat.
Add the mushrooms and cook, stirring, until golden brown and most of their liquid has evaporated, about 5 minutes.
Add the shallots and cook, stirring, until soft, about 1 minute.
Add the cider, water, and lemon juice, and bring to a simmer.
Reduce the heat to medium-low and add the cheese-cornstarch mixture in 3 additions, stirring constantly and adding more cheese as the previous addition has melted.
Once all the cheese has been added, add the pepper and salt and stir.
Remove the pan from the heat.
Carefully pour the fondue into a fondue pot for serving, being sure to follow the manufacturer's instructions.
Serve hot with dipping items of choice.
YIELD: 2 cups, serving 4 to 6