Porcini Fondue With Ham and Ciabatta Recipe

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Porcini Fondue With Ham and Ciabatta
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Ingredients:

Directions:

  1. Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop.
  2. Transfer soaking liquid to large skillet, leavinf sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper.
  3. Place fondue pot on stand; light candle or Sterno. Mix 1 tablespoons wine and cornstarch in small bowl.
  4. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with salt and pepper.
  5. Pour fondue into prepared fondue pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 385.06 Kcal (1612 kJ)
Calories from fat 146.81 Kcal
% Daily Value*
Total Fat 16.31g 25%
Cholesterol 58.21mg 19%
Sodium 810.78mg 34%
Potassium 193.86mg 4%
Total Carbs 19.28g 6%
Sugars 0.52g 2%
Dietary Fiber 1.37g 5%
Protein 29.7g 59%
Vitamin C 0.9mg 2%
Calcium 396.2mg 40%
Amount Per 100 g
Calories 183.01 Kcal (766 kJ)
Calories from fat 69.78 Kcal
% Daily Value*
Total Fat 7.75g 25%
Cholesterol 27.66mg 19%
Sodium 385.34mg 34%
Potassium 92.14mg 4%
Total Carbs 9.16g 6%
Sugars 0.25g 2%
Dietary Fiber 0.65g 5%
Protein 14.12g 59%
Vitamin C 0.4mg 2%
Calcium 188.3mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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