Morel fondue with champagne

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
  • 0.5 tbsp thyme leaf
  • 1 garlic clove
  • 1 tbsp butter
  • 2 shallot
  • 800 g fondue cheese mix (e.g. "moitié-moitié")
  • 2 tbsp cornflour
  • 4 dl champagne
  • 1 tsp lemon juice
  • a little pepper ground
  • 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.
  • To serve

    Keep the fondue simmering on a low heat on a burner at the table.
  • Serve with:

    Bread in cubes.

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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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