for 4 person

To soften the mushrooms

25 g	dried porcini mushrooms
2 dl	water, warm

Fondue

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

How it's done

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.

Show complete recipe