Gruyere Cheese Fondue with Thyme

Serves 6

4 cups coarsely grated Gruyere cheese (3/4 pound)
2 tablespoons unbleached flour
1 1/2 cups dry white wine
3 to 4 cloves garlic, finely minced or crushed
1 tablespoon minced fresh thyme
1/2 teaspoon dry mustard
salt and freshly ground pepper, to taste

Dippers: bread cubes, radishes, celery, spring onions, fennel bulb (sliced lengthwise about 3/8″ then sliced down the middle), mushrooms, bell peppers, slightly steamed carrots, broccoli, cauliflower, and/or asparagus.

Preheat oven to 400 degrees. Combine the vinegar, salt, and pepper in a large bowl. Add the oil in a stream, whisking until well blended. Add the garlic, rosemary and mushrooms and toss to coat well. Transfer to a heavy baking sheet (or jelly roll pan) and roast for 15 minutes or until the mushrooms are tender and lightly browned, turning once during cooking. Serve immediately.

This was taken from Spur of the Moment Cook by Perla Meyers (William and Morrow Co.). Some minor changes were made to the original recipe.