Porcini Fondue with Sausage and Italian Flatbread
Prep Time: 30 minutes Cook time: 45 minutes Serves: 6

Ingredients:

1 cup hot water
1 oz. dried porcini mushrooms
1 garlic clove, minced
1 Tbsp. plus 1 1/4 c. Sauvignon Blanc or other dry white wine
2 tsp. cornstarch
8 oz. coarsely grated Gruyère cheese (about 2 packed cups)
8 oz. coarsely grated Emmenthal cheese (about 2 packed cups)
1 loaf C2B® Italian Flatbread, cut into 1 inch cubes
2 lbs. 1/2-in-thick Applegate® Organic Apple Chicken Sausages

Instructions:
Place 1 c. hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season with salt and pepper. Place fondue pot onto stand; light candle or Sterno.

Mix 1 Tbsp. wine and cornstarch in small bowl. Bring remaining 1 1/4 c. 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 pepper. Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with flatbread and sausage coins for dipping.

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