King Oyster Fondu

  • Preparation: 10 min
  • Cooking: 15 min
  • Portions: 4


    200g fresh king oyster mushrooms, cut into small pieces
    250g semi-salty swiss Gruyère cheese, cut into small pieces
    350g mild swiss Vacherin cheese, cut into small pieces
    225ml dry white wine
    1/4 tablespoon of cornmeal
    2 garlic cloves
    ground black pepper
    1 pinch baking soda
    1 teaspoon ground nutmeg
    35ml Kirsch
    White bread as accompaniment


Cut the garlic cloves in half and rub them all over the interior of a caquelon; crush them;

Add the white wine, cornmeal and the mushrooms to the caquelon; heat everything up;

Add the cheeses and let them melt while constantly stirring with a wooden spoon;

When a homogeneous mixture is achieved, add the Kirsch mixted with the baking soda, nutmeg and pepper;

Serve immediately with bread.