Morel Fondue

MOREL FONDUE

Cut French or Italian bread into 1 X 1 X 3/4 inch pieces
Sauté: in butter; morels halved (lengthwise) or coarsely chopped; salt (or garlic salt) to taste, either:

1. 1/2 lb. fresh morels OR
2. 1 - 3 oz. dried morels (re-hydrate before use)

Grate:

1 lb. cheese (preferably un pasteurized)

Place in pan (you may rub sides with fresh garlic first):

2 cups dry white wine

Heat wine until just below boil, stirring constantly and vigorously with a wooden spoon:

	Add cheese a little bit at a time
	Add morels a small portion at a time
	May be seasoned to taste with pepper & nutmeg

When all the cheese and morels have been added transfer to a fondue pan over low heat.
Use Fondue fork to dip cubes of bread into Fondue. Enjoy.