Gruyère and Mushroom Fondue

Gruyère and Mushroom Fondue

  • Preparation 20 min
  • Cooking 15 min
  • Waiting 30 min
  • Servings 6
Featured in RICARDO Magazine (SPRING 2016)

Categories

Ingredients

    • 1 oz (30 g) dried morel mushrooms, rinsed and drained
    • 1 ¼ cups (310 ml) Riesling, Chasselas or other dry white wine
    • 8 cups (750 g) grated Gruyère cheese
    • 2 tbsp cornstarch
    • 1 clove garlic, halved
    • 1 loaf country bread or baguette, cubed

Preparation

Note from Ricardo

If desired, add 1 tbsp (15 ml) of kirsch, along with the mushrooms, once the cheese has melted. Continue cooking for 1 minute.

Personal Note