fbpx Wild mushroom Fondue recipe

Wild mushroom Fondue recipe

Preparation time
15 min
Cooking time
20 min

Ingredients for 4 people

  • 250 g girolles mushrooms
  • 20 g butter
  • 250 g Comté
  • 250 g Emmental
  • 200 g Beaufort
  • 1 clove garlic
  • 30 cl white wine
  • Salt and pepper
  • Olive oil
  • 15 g butter
  • Stale bread
  • 1 fondue pot, to serve


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.

Wine suggestion

Roussette, Guy Justin, Vacher (white)
The chef's trick

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!

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