Mushroom and Cheese Fondue

Mushroom and Cheese Fondue

Mushroom and Cheese Fondue Recipe

I don’t know how I came across this mushroom and cheese fondue recipe, but it’s really good, especially if you like Brie fondue. Shiitake mushrooms add a new earthy flavor to this dish.

Let’s get those ingredients out and get cooking!


Stuff you’ll need

– a cheese fondue pot
– lots of bread dippers
– 25 g (about 1 oz) dried Porcini mushrooms soaked in a cup of water to soften (keep the water)
– 30 ml (2 tablespoons) margarine or butter
– 30 ml (2 tablespoons) onions, diced
– 225 g (8 oz) shiitake mushroom tops, diced
– 250 ml (1 cup) dry white wine
– 450 g (1 lb) Brie cheese, cubed
– 30 ml (2 tablespoons) flour


How to make cheese fondue:

1- Once the Porcini mushrooms are soft, cut into small cubes, and strain the water (set aside).

2- In a medium pot, melt margarine and brown the onions with the shiitake mushrooms for about 3 minutes.

3- Add the porcini mushrooms and water and simmer until all the water evaporates.

4- Add wine and reduce heat to medium.

5- In a separate bowl, cover the cheese with the flour, then melt it gradually into the warm wine and mushroom mixture.

6- Mix well until it’s all melted and season to taste (salt, pepper, chili pepper, etc.)

7- Transfer to a warm fondue pot and dip pieces of bread into the pot.

There you have it: a delicious mushroom and cheese fondue recipe.

If you are looking for a great companion dessert recipe, I recommend this minty chocolate fondue.


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