Fondue “Morel”

Fondue “Morel”
Melt butter in caquelon add shallots, garlic and thyme and slightly steam. Add large coarsely chopped morels,  amend with smaller ones and quickly sauite, then take off heat and let cool down.
Add grated cheeses. Mix corn starch, wine and lemon juice in a separate bowl, add to cheeses and under constant stirring bring to boil shortly, then reduce heat and continue stirring until all cheese has melted. Add cognac and seasoning.
Place rechaud on table and let cook at small heat.
Ensure the cheese doesn’t burn in the bottom (and turns bitter), by constantly stiring the diced bread at the bottom of the pan.