Pesto fondue with edible boletus

• 1 tbsp butter
• 1/2 onions (4 oz.) peel and chop finely
• 1 garlic cloves peel and squeeze
• 1 1/2 cups dry white wine
• 14 ounces Appenzell Swiss cheese grated
• 14 ounces Grated Gruyère cheese
• 4 tsp Corn starch
• 4 tsp kirsch
• 3/4 ounce dried yellow boletus soak in warm water, squeeze and cut into stripes
• Pepper Freshly ground
• 2 1/2 cups rustic bread cut into bitesize pieces

pesto

• 1/2 bunch fresh basil Wash, shake dry, pluck the leaves from the stalks and chop coarsely
• 1/2 bunch leaf parsley Wash, shake dry, pluck the leaves from the stalks and chop coarsely
• 1 tbsp pine nuts dry roast lightly in a frying pan
• 1 garlic cloves peel and squeeze
• 3 drops fresh lemon juice