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5 from 2 votes

Wild Mushroom Fondue

Cheese, french wine, wild mushrooms. Need I say more? This easy appetizer will be the next big hit at your upcoming gathering. If you are keen on a subtle mushroom taste, decrease the mushrooms (both dried and fresh) by half.
Servings: 3 cups


  • 1 cup water
  • .5 ounce dried chanterelle mushrooms
  • 2 tablespoons butter
  • 4 ounces fresh chanterelle mushrooms stemmed, finely chopped
  • 3 tablespoons shallot chopped
  • 1 garlic clove, minced
  • 1 pound approx. 2 cups comte (or similar french cheese), rind trimmed, cheese cut into 1/2-inch pieces
  • 2 tablespoons cornstarch
  • 236 ml 1 cup dry french white wine


  • Bring 1 cup water to boil in small saucepan. Add dried mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes.
  • Using slotted spoon, transfer soaked mushrooms to cutting board and coarsely chop. Reserve soaking liquid for later use.
  • Toss cheese with cornstarch in large bowl to coat. Set aside.
  • Melt butter in heavy large saucepan over medium heat. Add fresh mushrooms and sauté until tender, about 3 minutes or so.
  • Add shallot; stir and sauté 1 minute.
  • Add garlic, stir and sauté for another minute.
  • Add previously soaked and chopped mushrooms alongside reserved soaking liquid, leaving any sediment from liquid behind.
  • Increase heat to medium- high. Simmer until liquid evaporates, about 3 minutes.
  • Add wine to mushrooms and stir. Bring to simmer over medium heat.
  • Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking (you will have to switch to a wooden spoon or fork as it thickens) until mixture is smooth and just begins to simmer (do not boil).
  • Season to taste with salt and pepper.
  • Transfer fondue to fondue pot. Set pot over candle or canned heat burner. Serve with Organic Grainspirations Arancini appetizers or toasted baguette. Enjoy!