Gruyère and Mushroom Fondue

  • Preparation 20 MIN
    Cooking 15 MIN
    Waiting 30 MIN
  • Servings 6



  1. In a bowl, rehydrate the morels in the wine for 30 minutes. Drain and reserve the wine. Thinly slice the morels. Set aside.
  2. In another bowl, combine the cheese and cornstarch. Set aside.
  3. Off the heat, rub the inside of a fondue pot with the garlic, leaving it in the pot, if desired. Add the cheese mixture and wine.
  4. On the stovetop over medium heat, melt the cheese mixture, stirring constantly with a wooden spoon or whisk until smooth. Stir in the mushrooms (see note).
  5. Place over the fondue pot burner. Serve immediately with the bread cubes.


If desired, add 1 tbsp (15 ml) of kirsch, along with the mushrooms, once the cheese has melted. Continue cooking for 1 minute.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.