Cheese and Mushroom Fondue with Kirsch
Appetizers • European
Description
Cheese and Mushroom Fondue with Kirsch
Ingredients
- Dried Chinese mushrooms 0 oz
- Garlic 1 clove
- Dry White Wine 10 fl oz
- Gruyère cheese 20 oz
- Ground Nutmeg 1 teaspoon
- Ground Black Pepper to taste
- Kirsch 5 fl oz
- Country Bread 8 pieces
Step-by-Step Guide
Step 1
Soak the mushrooms in 180 ml of kirsch for 30 minutes.
Step 2
Rub the inside of a small pot or fondue pot with the garlic clove, pour in the wine, and bring to a boil over high heat.
Step 3
Reduce the heat to medium and gradually add the grated cheese, stirring constantly with a wooden spoon until the cheese is completely melted. Do not bring to a boil.
Step 4
Cook the mixture for about 20 minutes until thickened, stirring. Add the nutmeg, black pepper, and the remaining kirsch. Then add the mushroom mixture, stir, and place the pot on a fondue stand.
Step 5
Serve with cubed bread. If the fondue is too thick, add 60 ml of dry white wine.
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