||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.