For the story behind this fondue, read "Murray's Fondue and the City"»
- For the porcini topping:
- 2 medium shallots (or 1 medium sweet onion), diced
- 1 garlic clove, finely diced
- 1 cup dried porcini mushrooms
- 1 1/2 cups boiled water
- 1 cup dry white wine
- Sherry vinegar, salt, and freshly ground black pepper to taste
- For the fondue:
- 3 ounces butter
- 3 ounces flour
- 2 1/2 cups milk
- 1 pound Asiago Pressato
- 1 pound Grana Padano
- 1 pound Piave
- 1 cup dry white wine
For the porcini topping:
Rehydrate dried porcinis with enough boiling water to submerge, placing lid on top of bowl. Set aside for 5-10 minutes.
Remove porcinis from soaking liquid and dice.
Remove any sediment by straining soaking liquid; set aside.
Sweat onions in a pan with oil over medium heat until they start to turn golden brown. Add diced garlic, then porcini mushrooms, and sauté for another minute.
Deglaze pan with porcini-soaking liquid. Stir together and simmer until liquid has evaporated.
Deglaze again with white wine and simmer until evaporated.
Taste mixture and season with salt, pepper, and sherry vinegar until the right savory, sweet, tangy balance has been achieved. Set aside.
For the fondue and service:
Grate the cheeses and set aside.
In a saucepan, bring milk to a boil, then remove from heat.
In a large pot, melt butter over medium heat, taking care not to burn it.
Add flour and stir together until fully incorporated and mixture bubbles. Again, do not allow mixture to color or burn.
Slowly whisk in hot milk until fully incorporated and bring mixture to a boil. Continue to stir to make sure the mixture doesn't burn on the bottom of the pot.
Lower heat to simmer. Taste mixture (if it tastes like raw flour, simmer a little longer). Add more milk if the consistency is too thick (it should just coat a spoon, not clump up like frosting.
When mixture is creamy and not floury, add a small handful of grated cheese and stir until melted and mixed. Continue adding and stirring incrementally until all is incorporated.
Taste and season with salt & dry white wine to create a savory-tangy balance.
Pour fondue in heated fondue pot and sprinkle porcini mixture on top. Stir fondue and porcini together just once to create a swirled-porcini effect.
Serve with generous helpings of salumi, bread, and cornichons.