Fondue with mushrooms

Fondue with mushrooms

Total: 45 min. | Active: 30 min.
Nutritional value / person: 988 kcal
, Fat: 69 g
, Carbohydrate: 20 g
, Protein: 70 g

Ingredients

4 person

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

Mushrooms

500 g mushrooms
2 tbsp olive oil
½ tsp salt

Mostbröckli breadcrumbs

1 tbsp butter
40 g breadcrumbs
1 garlic clove, squeezed
4 sprig thyme, leaves torn off
100 g Mostbröckli (beef sausage), finely chopped

Fondue

1 garlic clove, cut in half
800 g fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
1 tbsp Maizena cornflour
3 dl apple juice
a little pepper
250 g bread, cut into cubes
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How it's done

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Mushrooms

Spread the mushrooms on a baking tray lined with baking paper. Add the oil, mix, season with salt.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220 °C. Remove.

Mostbröckli breadcrumbs

Heat the butter in a non-stick frying pan. Add the breadcrumbs, garlic and thyme, fry for approx. 5 mins. while stirring, allow to cool slightly, add the Mostbröckli, mix.

Fondue

Rub the garlic around the fondue pot, add the cheese to the pot. Mix the cornflour with the apple juice, pour into the pot, simmer over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy, season. Place the pot on the burner, serve the fondue with the bread cubes, mushrooms and Mostbröckli breadcrumbs.

Good to know
Tip: Dip the mushrooms and the bread into the cheese fondue and then into the Mostbröckli breadcrumbs and enjoy.

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