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Porcini mushroom fondue
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 832
  • Fat about 38g
  • Carbohydrates about 68g
  • Protein about 44g
This is needed
This is needed for 4 people
To soften the mushrooms
  • 2 dl water, warm
  • 25 g dried porcini mushrooms
  • 1 tbsp Maizena cornflour
  • 1 garlic clove, halved
  • 800 g fondue cheese mix
  • 2 tbsp flat-leaf parsley, roughly chopped
  • 2 dl white wine
  • 500 g bread, diced
  • a little pepper
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And that's how it's done
And that's 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.
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.