Cheese fondue with fall mushrooms

Savory recipes Fall Winter 30 minutes to 1 hour Végétarienne Easy Poêle

Prep time

10 minutes

Cooking time

25 minutes

Serves

6 people

Method

Cut the top of the cheese orb and remove a little cheese from the inside. Bake at 180°C (360°F) for 20 minutes until the cheese is soft and runny.
While the cheese is baking, chop the mushrooms into pieces.
Cook the brown mushrooms in some peanut oil for 5 minutes over high heat.
At the same time, fry the chanterelles in some olive oil for 1 to 2 minutes over high heat. If water forms, feel free to empty it from the pan as you go.
In yet another frying pan, brown the chopped shallot and a chopped garlic clove in some butter over medium heat.
Add the mushrooms and some chopped parsley, pepper, and fleur de sel.
Once the cheese is out of the oven, quickly place it on a serving dish. Cover with the mushroom mixture and serve immediately.

Ingredients

150 g (5.3 oz) porcini mushrooms
150 g (5.3 oz) brown button mushrooms
150 g (5.3 oz) chanterelle mushrooms
1 orb of "Mont d'Or" style cheese
1 shallot
1 clove of garlic
Butter
Parsley
Peanut or olive oil
Pepper and fleur de sel

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.