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Morel fondue with champagne
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 945
  • Fat about 67g
  • Carbohydrates about 10g
  • Protein about 54g
This is needed
This is needed for 4 people
  • 0.5 tbsp thyme leaf
  • 2 shallot
  • 20 g dried morel mushrooms
  • 1 garlic clove
  • 1 tbsp butter
  • 800 g fondue cheese mix (e.g. "moitié-moitié")
  • 2 tbsp Maizena cornflour
  • a little pepper ground
  • 4 dl champagne
  • 1 tsp lemon juice
  • 1 tbsp cognac
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And that's how it's done
And that's how it's done
Soften the morels in water, rinse well and drain. Finely chop the shallots and thyme, press the garlic. Heat the butter in a fondue pot, sauté the shallots, garlic and thyme. Roughly chop the large morels and add the smaller ones whole, cook briefly, remove the fondue pot from the heat, leave to cool.
Add the fondue mixture, stir in the cornflour. Pour in the champagne and lemon juice, bring to the boil while stirring, reduce the heat, continue to simmer and stir until the cheese has melted. Add the cognac, season.
To serve
Keep the fondue simmering on a low heat on a burner at the table.