Fondue With Forest Flavors

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12 ounces dry white wine

2 garlic cloves, chopped

1 pound fontina cheese, cut into tiny cubes

2 tablespoons all-

purpose flour

Pinch each, black pepper, cayenne pepper

4 tablespoons shredded Asiago or Parmesan

4 fresh mushrooms (ordinary or exotic), cleaned, trimmed and


1/3 cup heavy cream

1 teaspoon truffle oil, or to taste

1 loaf stale French bread, cut into bite-size morsels and further

dried in the oven if needed (see note)

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