🍄 Mushroom Fondue
Mushroom fondue is a variation of Swiss cheese fondue in which sautéed mushrooms are stirred into the melted cheese, white wine and garlic. The mushrooms add an earthy, savoury depth to the creamy, stretchy cheese. Like the classic, it is kept warm at the table and shared, with potatoes or vegetables for dipping.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 700 g mixed fondue cheese (e.g. Gruyère and Vacherin), grated
- 250 g mushrooms, finely chopped
- 300 ml dry white wine
- 1 garlic clove
- 1 tbsp cornstarch
- 1 tbsp olive oil
- Pepper
Method
- Sauté the mushrooms in the oil until golden and their liquid has evaporated.
- Rub the fondue pot with the garlic and heat the wine in it.
- Add the cheese gradually, stirring until melted.
- Stir the cornstarch into a little cold water and add it, then simmer until smooth.
- Fold in the mushrooms, season with pepper and serve over a table burner.
How to make it lighter
- Use more mushrooms and less cheese — they add volume and flavour.
- Dip boiled potatoes and raw or blanched vegetables.
- Keep to about 200 g of fondue per person and add a green salad.
History
It is one of many regional and seasonal twists on Swiss fondue, popular in autumn when wild mushrooms such as chanterelles and porcini are in season.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →