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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.