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Fondue with grapes and mushrooms
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 1187
  • Fat about 68g
  • Carbohydrates about 62g
  • Protein about 62g
This is needed
This is needed for 4 people
  • 1 garlic clove, finely chopped
  • 300 g mixed mushrooms (e.g. button, chanterelle, oyster), cut into pieces
  • 1 tbsp butter
  • 0.5 tsp salt
  • a little pepper
  • 1 dl white wine
  • 150 g blue grapes
  • 400 g Gruyère, grated
  • 2 tbsp cornflour
  • 2 tbsp kirsch
  • 400 g Vacherin Fribourgeois, grated
  • 3.5 dl white wine (e.g. Pinot Grigio)
  • 300 g bread (e.g. white bread), cut into pieces
  • a little pepper ground
  • 4 sprigs thyme
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And that's how it's done
And that's 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.