Käse Fondue

Fondue “Cheeeesy Oyster Mushrooms”

Name: Fondue “Cheeeesy Oyster Mushrooms”
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: For 4 Pers
Cuisine: Swiss
Ingredients: ♣ 2 cloves garlic, halved; ♣ 400 g Gruyère, grated; ♣ 200 g Tilsiter; ♣ 200 g Vacherin; ♣ 4 dl dry white wine; ♣ 2 tbsp cornstarch; ♣ 1 small glass of kirschwasser; ♣ 50 g bacon, cubed; ♣ nutmeg & pepper; ♣ 4 shallots, cut; ♣ 2-3 twigs of rosemary; ♣ 200 g champignon & oyster mushrooms; ♣ baguette cubed; ♣ small potatoes

“" You will adore this Cheeeesy Fondue! "”

Cheese Gruyère & Vacherin & Tilsiter
Servings For 4 Pers
Prep 35 mins
Cook 25 mins
Total 60 mins

Method

Fondue “Cheeeesy Oyster Mushrooms”
In a skillet put the bacon, rosemary, mushrooms, shallots and cook until crisp.
Rub the fondue pot with garlic. Mix wine with cornstarch and one handful of cheese, cook over medium heat stirring constantly, wait until cheese melts before adding more. Now add kirschwasser and mushroom-bacon mix. Season with nutmeg and pepper. Keep it warm, do not let it boil.
Tip 😉
Serve with the potatoes and bread.
Substitute wine & kirsch with Apple juice, if you serve for kids 😉

Camenbert

Method

A note when the nights get long