Gruyère and Mushroom Fondue
Gruyère and Mushroom Fondue
Open in full-screen mode

Gruyère and Mushroom Fondue

Preparation
20 MIN
Cooking
15 MIN
Waiting
30 MIN
Servings
4 to 6
Share

Ingredients

Preparation

  1. In a bowl, rehydrate the morels in the wine for 30 minutes. Drain and reserve the wine. Thinly slice the morels. Set aside.
  2. In another bowl, combine the cheese and cornstarch. Set aside.
  3. Off the heat, rub the inside of a fondue pot with the garlic, leaving it in the pot, if desired. Add the cheese mixture and wine.
  4. On the stovetop over medium heat, melt the cheese mixture, stirring constantly with a wooden spoon or whisk until smooth. Stir in the mushrooms (see note).
  5. Place over the fondue pot burner. Serve immediately with the bread cubes.

Note

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

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum