- Serves: 6
- Complexity: medium
- 25 g (1 oz) butter
- 2 shallots or small onions, finely chopped
- 125 g (4 oz) chestnut mushrooms, chopped
- 300 ml (1/2 pint) dry white wine
- 250 g (8 oz) Gruyere cheese, grated
- 250 g (8 oz) Jarlsberg cheese, grated
- 3 teaspoons cornflour
- 4 tablespoons single cream
- pinch of mustard powder
- freshly ground black pepper
1. Melt the butter in a fondue pan over a gentle heat. Add the shallots or onions and cook until softened, then add the mushrooms and cook for 2-3 minutes.
2. Reserve 1 tablespoon of the wine and add the remainder to the fondue pan, heat gently until nearly boiling. Gradually add the grated cheeses, stirring until melted.
3. Blend the reserved wine with the cornflour and add to the fondue, stirring until thickened. Stir in the cream and add a pinch of mustard powder and pepper to taste.
4. Serve with breadsticks and vegetable crudites to dip into the fondue.