Mushroom Fondue À La Marquise
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g chanterelles, cleaned and quartered
- 150 g mushrooms, possibly halved, cut into slices
- 1 onion (s), finely chopped
- 0.5 ½ bunch parsley, chopped
- 1 clove garlic, halved
- 300 g cheese (Gruyère), rated
- 300 g cheese (Freibur Vacherin), sliced
- 4 teaspoons cornstarch
- 300 ml white wine
Print Recipe
Pin Recipe Instructions
- Sweat the onion in a little butter, add the mushrooms and sauté until all the liquid has boiled down. Add the parsley, season with salt and pepper and keep warm.
- Rub the caquelon with the clove of garlic. Mix the Gruyère cheese and the starch in a pan, add the wine and bring to the boil while stirring, reduce the heat. Add the vacherin and let it melt, do not forget to stir, and finally fold in the mushrooms, serve the fondue immediately.
- The mushroom pieces shouldn`t be that big, otherwise they slide off the bread We like dark bread with fondue (can also contain grains) than white.
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