Ingredients
- 1 large clove garlic, split in half
- 1 small ginger root
- 1 tablespoon butter
- 2 cups sliced shiitakes
- 2 minced shallots
- Salt and freshly ground black pepper
- 1 1/4 cups white wine
- 1/2 pound shredded Gruyere
- 1/2 pound shredded Emmenthal
- 1 tablespoon cornstarch
- 2 sprigs fresh thyme
- 1 country boule or baguette
Directions
In a medium size saucepan, rub the inside with the garlic clove. Repeat with the ginger.
On medium heat, melt the butter and sweat the shiitakes and shallots. Season and add the wine. Bring to a simmer.
Meanwhile, have the cheese and cornstarch already tossed together in a resealable plastic bag. Add the cheese mix to the wine, and stir to incorporate. Add the thyme and taste. Break bread, dip, chew, swallow, yum-yum. Wash down with wine.
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By lynzxe_3721137
San Franciscoq, CA
on November 20, 2005
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I was a bit skeptical about combining the robustly flavored shiitake mushrooms with the cheeses, but I wanted to try something different and it turned out great!
By taime_1779017
Hollywood, CA
on January 02, 2005
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Served this last night(New Years Eve. EVERYONE loved it. Ming you ROCK!!!
By Maito
on September 17, 2004
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This was good.
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