Wild mushroom Fondue recipe
Ingredients for 4 people
- 250g girolles mushrooms
- 20g butter
- 250g Comté
- 250g Emmental
- 200g Beaufort
- 1 garlic clove
- 30cl white wine
- salt, pepper
- Olive oil
- 15g butter
- Stale bread
- 1 fondue pot, to serve
Preparation
Sweat the cleaned girolles mushrooms for a few minutes in a frying pan with a small amount of olive oil and butter.
Season with salt and pepper and reserve.
Peel the garlic clove and rub it against the bottom of the fondue pot.
Cut the cheeses into small cubes. Heat the fondue pot and add the white wine (25cl).
Add the cheese cubes, a few at a time, stirring with a wooden spoon.
Add the remaining white wine and the mushrooms. Stir.
Cut the bread into cubes and serve the fondue immediately.
Remerciements :
Recette réalisée par Mégane Arderighi, MegAndCook.
Wine suggestion
Roussette
The chef's trick
When there is a little bit of cheese left on the pot, place the remaining bread in the cheese and break an egg over it. Stir well and enjoy!