Porcini mushroom fondue

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 832 Kcal, 44g Protein, 68g Carbohydrates, 38g Fat


  • To soften the mushrooms
  • 25 g dried porcini mushrooms
  • 2 dl water, warm
  • Fondue
  • 1 garlic clove, halved
  • 2 tbsp flat-leaf parsley, roughly chopped
  • 1 tbsp cornflour
  • 800 g fondue cheese mix
  • a little pepper
  • 2 dl white wine
  • 500 g bread, diced

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  • To soften the mushrooms

    Soften the mushrooms in warm water for approx. 20 mins. Remove the mushrooms and set aside. Pour the mushroom water through coffee filter paper, retain, set aside.
  • Fondue

    Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the wine, pour into the pot along with the reserved mushroom water, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Roughly chop the mushrooms, stir in with the parsley, season. Serve the fondue with the bread.
  • Tip:

    Use fresh mushrooms also. Slice the mushrooms, fry in 1 tbsp of olive oil for approx. 3 mins. until golden brown, mix in.

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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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