Ingredients
Hint:
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
kochen@bettybossi.ch
To soften the mushrooms
Fondue
How it's done
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To soften the mushrooms
Soften the mushrooms in warm water for approx. 20 mins. Remove the mushrooms and set aside. Pour the mushroom water through coffee filter paper, retain, set aside.
Fondue
Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the wine, pour into the pot along with the reserved mushroom water, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Roughly chop the mushrooms, stir in with the parsley, season. Serve the fondue with the bread.
| Tip: | Use fresh mushrooms also. Slice the mushrooms, fry in 1 tbsp of olive oil for approx. 3 mins. until golden brown, mix in. |
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