• Heat butter in a medium saucepan or fondue pot over medium. Add mushrooms; cook 5 min, stirring often. Add thyme, if desired. Sprinkle with 1/4 tsp salt. Stir in wine and bring to a simmer, 3 to 4 min.

  • Grate cheese into a large bowl. Toss with cornstarch. Add cheese to saucepan, one handful at a time, stirring with a wooden spoon until melted and smooth. Stir in garlic powder and 1/2 tsp salt. Top with fresh thyme sprigs, if desired. Makes 2 cups.

Nutrition Facts

226 calories; 16 g total fat; 301 mg sodium. 3 g carbohydrates; 12 g protein;