Grilled Pumpkin and Porcini Mushrooms with Creamy Fontina Fondue

Grilled Pumpkin and Porcini Mushrooms with Fontina Fondue

Category: Side Dishes
Serves: 4

Ingredients:

Instructions:

1. Prepare the Pumpkin: Begin by cleaning the pumpkin. Peel away the skin, remove the seeds and stringy fibers inside. Cut the pumpkin into slices, then into cubes about 2 cm in size. You should end up with approximately 400g of pumpkin flesh.

2. Prepare the Mushrooms: Clean the porcini mushrooms carefully with a damp cloth to remove any soil or dirt. Once cleaned, slice them into bite-sized pieces.

3. Season the Vegetables: Remove the rosemary leaves from the stems and chop them finely. Do the same with the thyme leaves. In a bowl, combine the rosemary, thyme, and a pinch of salt and pepper. Drizzle the extra virgin olive oil over the vegetables and herbs, mixing everything well to ensure an even coating.

4. Grill the Pumpkin and Mushrooms: Preheat a grill or grill pan. Once hot, add the pumpkin cubes and porcini mushrooms. It’s best to grill the vegetables in two or three batches to ensure even cooking. Grill for about 2 minutes per side, turning the vegetables halfway through to prevent burning. Remove the grilled vegetables from the heat and set them aside.

5. Prepare the Fontina Fondue: While the vegetables are grilling, make the fondue. Remove the rind from the fontina cheese and cut it into small cubes. Pour the fresh cream into a small saucepan and add a pinch of grated nutmeg. Heat gently over low heat until the cream begins to warm up, then add the fontina cubes. Stir until the cheese melts smoothly into the cream, creating a rich, creamy fondue.

6. Serve: To serve, arrange the grilled pumpkin and porcini mushrooms on a platter. Drizzle over the warm fontina fondue, or serve it on the side for dipping.

Enjoy your delicious Grilled Pumpkin and Porcini Mushrooms with Fontina Fondue, a perfect side dish to complement any meal!