Fondue with grapes and mushrooms

Fondue with grapes and mushrooms

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 1187 kcal
, Fat: 68 g
, Carbohydrate: 62 g
, Protein: 62 g

And mushroom season! And grape harvest! There's so much to enjoy right now that it's hard to know where to begin. Why not sample the lot!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1tbsp butter
1 garlic clove, finely chopped
300g mixed mushrooms (e.g. button, chanterelle, oyster), cut into pieces
½tsp salt
a little pepper
1dl white wine
150g blue grapes
400g Gruyère, grated
400g Vacherin Fribourgeois, grated
2tbsp cornflour
3 ½dl white wine (e.g. Pinot Grigio)
2tbsp kirsch
a little pepper ground
300g bread (e.g. white bread), cut into pieces
4sprigs thyme
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How it's done

Heat the butter in a pan and sauté the garlic. Add the mushrooms, sauté and season. Pour in the wine and reduce completely. Stir in the grapes and set aside.

Add the cheese and cornflour to the fondue pot, mix well. Pour in the wine. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Stir in the Kirsch, continue to stir until the fondue is creamy, season. Top with the mushroom & grape mixture, garnish with thyme. Serve with bread.

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