Gruyère and Mushroom Fondue
20 MIN
15 MIN
30 MIN
4 to 6

Gruyère and Mushroom Fondue


  • 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


  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.


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