Mushroom and Cheese Fondue

Course : Fondues
Serves: 6 - 8
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1/2 ounce dried mushrooms
1/2 cup boiling water
3 1/2 cups gruyere cheese -- grated
3 1/2 cups emmental cheese -- grated
4 teaspoons cornstarch
4 cloves garlic
2 1/2 cups button mushrooms -- chopped
1 1/2 cups dry white wine
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon nutmeg
4 pounds small new potatoes -- cooked

Preparation / Directions:

1. In bowl pour boiling water over dried mushrooms; let stand for 2-3 minutes or until softened. Drain; reserving soaking liquid. Chop mushrooms and set aside.

2. Toss cheese with cornstarch. Rub fondue pot with on half of 1 clove of garlic. Chop all garlic; add to pot alon with button mushrooms and soaking liquid.

3. Bring to boil over medium heat, stirring often cook uncovered for 5-7 minutes or until mushrooms are softened and most of the liquid has evaporated.

4. Reduce heat to medium low; stir in wine. Add grated cheese a 1/4 cup at a time, stirring constantly and waiting until cheese is completely melted before next addition.

5. Stir in lemon juice, pepper and nutmeg; cook stirring for 1 minute. Transfer to fondue pot, if necessary and place over low flame.

6. Spear cooked potatoes and dip into cheese mixture.


Nutritional Information:

65 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 6mg Sodium

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