Ingredients
Serves 4
- 300 g of Le Gruyère AOP
- 300 g Vacherin Fribourgeois AOP
- 10 g dried boletus
- 1-2 cloves of garlic
- 1 tsp of butter
- ¼ l dry white wine
- 2 tablespoons cherry water
- Salt pepper
- grated nutmeg
- 1 tablespoons of corn starch
- 1 baguette
Preparation
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Soak the mushrooms in warm water for about 30 minutes. Peel garlic and chop finely. Debark Le Gruyère AOP and Vacherin Fribourgeois AOP and grate. Drain the mushrooms, collecting 2 tbsp of the water. Finely chop mushrooms.
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Boil butter in a suitable fondue pot (Caquelon) on the hotplate. Put the Mushrooms and garlic in it. Pour the wine and bring to a boil. Add the cheese gradually and melt it with constant stirring. Stir until a homogeneous mass is formed.
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Taste the Fondue with cherry water, salt, pepper and nutmeg. Stir in the starch and the boletus-water, add to the fondue and allow to stir with further stirring. Place the fondue pot on a rack.
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Cut the baguette into pieces and serve the fondue with a mixed salad as sidedish.
Bon
Appétit
Appétit
