Morel Champagne Fondue

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 945 Kcal, 54g Protein, 10g Carbohydrates, 67g Fat


  • 20 g dried morel mushrooms (organic)
  • 0.5 tbsp. thyme leaves
  • 1 garlic cloves
  • 1 tbsp. butter
  • 2 shallot
  • 800 g cheese mixture for fondue (z.B. "moitié-moitié")
  • 2 tbsp. Maizena cornflour
  • 4 dl Champagne
  • 1 tsp. lemon juice
  • a little pepper from the mill
  • 1 tbsp. Cognac

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  • 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.
  • Serving:

    Keep the fondue simmering on a low heat on a burner at the table.
  • Dazu passt:

    Brot in Würfeln.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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