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.
Copyright Ming Tsai, 2001
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