Fondue with mushrooms

30'

Ingredients for

4

Note

Attention changement nombre de personnes

  • 400 g
    grated or thin slices of Gruyère AOP
  • 200 g
    de Vacherin Fribourgeois AOP cut into cubes
  • 1 tbsp
    butter
  • 1
    finely chopped onion
  • 100 g
    cleaned chanterelle mushrooms
  • 100 g
    sliced button mushrooms
  • 0.5 bunch
    parsley, chopped
  • 1
    clove of garlic, cut into two
  • 4 tsp
    corn flour
  • 3 dl
    white wine
  • 1 tsp
    fresh lemon juice
  • 1 small glass
    of kirsch (optional)
  • 1 pinch
    paprika in powder
  • +
    freshly ground pepper

Preparation

  1. Fry the onions gently in the butter until they become transparent, without browning. Add the chanterelle and button mushrooms and cook them gently until all the liquid has evaporated.
  2. Add the parsley, cook a little longer, season and keep warm.
  3. Prepare the fondue as in Half & Half, add the mushrooms and serve immediately.

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