Fondue “Wild Mushrooms”

  • Created By
    Gruyère & Vacherin
  • Shared On
    11/5/14
  • Posted In
    Cheese Fondue
  • Fondue “Wild Mushrooms”
  • Fondue “Wild Mushrooms”
  • Fondue “Wild Mushrooms”
Rating:
Servings:
For 4 Pers
Prep Time:
35 Mins
Cook Time:
25 Mins
Total Time:
60 Mins
A word from the cook
An absolute must try, for any Chanterelle Lover!
Ingredients

♣1 tablespoon butter
♣1 finely chopped onion
♣1 clove of garlic, cut into two
♣1/2 bunch parsley, chopped
♣ 4 teaspoons of cornflour
♣100 g / 3,5 oz of chanterelle mushrooms
♣100 g / 3,5 oz sliced button mushrooms
♣400 g / 14 oz g grated or sliced Gruyère
♣200 g / 7 oz Vacherin Fribourgeois
♣300 ml of dry white wine
♣1 teaspoon freshly squeezed lemon juice
♣1 small glass of kirsch
♣Freshly ground pepper, salt
♣ A Pinch of paprika

Instructions

“Wild  Mushrooms Fondue”
First, fry the onions gently in the butter until they become transparent, without browning. Add the chanterelle and button mushrooms and cook them gently until all the liquid has evaporated. Put beside.
Now rtub the fondue pot with the peeled clove of garlic and then leave it in the pot (clove according to taste). In the pot, mix together the Gruyère, cornflour, and white wine, letting it all melt while continuously stirring the mass. Lower the temperature under the pot, add the Vacherin Fribourgeois AOC, and continue to stir the mass until it is smooth and creamy. Let it simmer, not boil. Add kirsch and pepper. Place on a gas ring and be sure the temperature of the mass remains steady.
Add the parsley, cook a little longer, season, keep warm; now add the mushrooms and serve immediately.

0 Notes

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