Wild Mushroom Truffle Fondue

Name: Wild Mushroom Truffle Fondue
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: French
Ingredients: 1 Garlic clove; 350 g Gruyère cheese; 250 g Fontina; 280 ml Dry white wine; 2 tbsp Cornstarch; 1 tsp Lemon juice; to taste Black pepper; a pinch Nutmeg; 200 g Sautéed wild mushrooms; 1 tsp Truffle paste; for serving Bread cubes; for serving Bread cubes

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Earthy mushrooms and a touch of truffle turn a classic cheese fondue into something richer, deeper and quietly luxurious.

Serves: 4 people

Preparation time: 25 min

Ingredients

Garlic clove – 1
Gruyère cheese – 350 g
Fontina – 250 g
Dry white wine – 280 ml
Cornstarch – 2 tbsp
Lemon juice – 1 tsp
Black pepper – to taste
Nutmeg – a pinch
Sautéed wild mushrooms – 200 g
Truffle paste – 1 tsp
Bread cubes – for serving
Bread cubes – for serving

Method

Grate or finely chop the cheeses so they melt evenly. If you are serving vegetables or bread, cut them into bite-size pieces and keep them ready on a platter. Cook the mushrooms first in a dry pan until their moisture evaporates, then finish with a little butter.
Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove. Pour in the white wine and warm it gently until steaming but not boiling.
Add the cheese by handfuls, stirring constantly in a figure-eight motion. When the cheese has mostly melted, whisk the cornstarch with a little extra liquid and stir it in.
Season with lemon juice, pepper and nutmeg. Fold the mushrooms and truffle paste through right at the end so the aroma stays vivid. Keep stirring until the fondue is smooth, glossy and thick enough to coat a piece of bread.
Transfer to a fondue pot over a low flame. Serve immediately and keep the heat low so the wild mushroom truffle fondue stays molten instead of separating.