Cheese Fondue with Mushrooms

Cheese Fondue with Mushrooms

  • 2 tbsp butter
  • 200 grams (or 20 grams dried) sliced, mixed mushrooms
  • salt & pepper
  • 1 tbsp chopped oregano
  • 1 tbsp chopped parsley
  • 2 spring onions, chopped
  • 175 ml vegetable stock
  • 3 tbsp lemon juice
  • 175 ml dry white wine
  • 300 grams tasty gouda
  • 300 grams maasdam
  • 1 tbsp cornflour
If you use dried mushrooms follow the instructions on the bag.

Heat butter in a pan and fry the mushrooms for 3–4 minutes until they are getting soft.

Season them with salt and pepper and add parsley and oregano.

Put the spring onions, lemon juice, vegetable stock and 150 ml of the wine into the fondue pot. Heat it gently until it starts boiling. Now add the cheese gradually while stirring. Simmer stirring for a few minutes to cook.

Blend cornflour with wine, and stir into fondue. Stir and cook, then add mushrooms, and check seasoning before transferring to table.