I've posted before about trying to replicate the mushroom fondue we had in Geneva once, but I think this time I captured a bit more of the wild mushroom flavour. In the initial phase of infusing the garlic into the white wine, I added a good handful of dried, sliced porcini mushrooms. These soaked up the wine, but gave the whole pot the earthy, woodsy aroma I was looking for. In the final thickening of cornflour, I used a bit of kirschwasser to slake it, and finished the pot with a little grated nutmeg and black pepper.
I liked finishing last year as I mean to go on with this year - delicious, simple food.