Porcini mushroom fondue

Porcini mushroom fondue

Total: 40 Min. | Active: 40 Min.
vegetarian, lactose-free
Nutritional value / person: 832 kcal
, Fat: 38 g
, Carbohydrate: 68 g
, Protein: 44 g


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:

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To soften the mushrooms

25 g dried porcini mushrooms
2 dl water, warm


1 garlic clove, halved
800 g fondue cheese mix
1 tbsp Maizena cornflour
2 dl white wine
2 tbsp flat-leaf parsley, roughly chopped
a little pepper
500 g bread, diced
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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.


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.

Good to know
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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