Cheese Fondue With Mushrooms

Name: Cheese Fondue With Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g mixed mushrooms; 25 g butter; 1 clove garlic finely chopped; 1 tl dried oregano; 300 ml dry white wine or vegetable stock, from tablet; 300 g grated cheese eg emmental; 300 g grated extra mature cheese; 2 el cornstarch; 3 el cognac liquor

A tasty recipe. The vegetarian main course contains the following ingredients: mixed mushrooms, butter, garlic (finely chopped), dried oregano, dry white wine (or vegetable stock, of tablet), grated cheese (eg emmental), grated extra cheese, cornflour and cognac (liqueur) ).

Ingredients

Kitchen Stuff

cheese fondue pan (caquelon) with rechaud

Directions

Clean the mushrooms and cut them into small pieces.
Heat butter in fondue pan and fry mushrooms with garlic and oregano for 3-4 minutes on a high heat.
Sprinkle with salt and pepper.
Create mushrooms on plate.
Pour the wine or stock in the fondue pan and bring it to a boil.
Grate the grated cheese in portions with a wooden spoon, with warm wine or stock, until all the cheese has melted.
Loosen maizena with cognac (or white wine).
Mix the maizenapapje and fried mushrooms with cheese and let the fondue stir.
If necessary, add tl lemon juice for better binding.
Put the fondue pot on the table.
Alternate vegetables and bread to fondue fork and dip into cheese fondue..