Cheese, french wine, wild mushrooms. Need I say more? This easy appetizer will be the next big hit at your upcoming gathering. If you are keen on a subtle mushroom taste, decrease the mushrooms (both dried and fresh) by half.
1poundapprox. 2 cups comte (or similar french cheese), rind trimmed, cheese cut into 1/2-inch pieces
236ml1 cup dry french white wine
Bring 1 cup water to boil in small saucepan. Add dried mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes.
Using slotted spoon, transfer soaked mushrooms to cutting board and coarsely chop. Reserve soaking liquid for later use.
Toss cheese with cornstarch in large bowl to coat. Set aside.
Melt butter in heavy large saucepan over medium heat. Add fresh mushrooms and sauté until tender, about 3 minutes or so.
Add shallot; stir and sauté 1 minute.
Add garlic, stir and sauté for another minute.
Add previously soaked and chopped mushrooms alongside reserved soaking liquid, leaving any sediment from liquid behind.
Increase heat to medium- high. Simmer until liquid evaporates, about 3 minutes.
Add wine to mushrooms and stir. Bring to simmer over medium heat.
Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking (you will have to switch to a wooden spoon or fork as it thickens) until mixture is smooth and just begins to simmer (do not boil).