Fondue with Gruyere and Mushrooms

Name: Fondue with Gruyere and Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, grated; 100g Emmental cheese, grated; 1 cup dry white wine; 1 clove garlic, halved; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Salt and pepper to taste; 200g button mushrooms, sliced; 1 tablespoon olive oil; Salt and pepper to taste; Crusty bread, cubed; Vegetable sticks (carrots, cucumber, bell peppers); Cured meats (optional)

Highlighted under: Oven Planning

I absolutely love making fondue at home, especially when it involves the rich flavors of Gruyere cheese and earthy mushrooms. This dish is perfect for gatherings with friends or family, where everyone can gather around the pot and enjoy an interactive dining experience. The creamy texture and savory taste pair remarkably well with fresh bread, crispy vegetables, or even some slices of cured meats. I find that this recipe creates a warm, inviting atmosphere, making it a delicious way to bring people together and share stories over melted cheese.

Created by

Violet Kingsley

Last updated on 2026-01-05T20:53:34.214Z

When I first attempted making fondue, I was nervous about getting the cheese just right. I discovered that using a mix of Gruyere and a splash of white wine not only enhances the flavor but also ensures a smooth, creamy consistency. Stirring constantly at a low heat prevents the cheese from seizing up, creating a dip that's perfect for bread and veggies.

One key tip I've learned is to add a teaspoon of cornstarch mixed with the cheese. This helps to bind the ingredients, preventing separation and ensuring that every bite is as indulgent as the last. Trust me, this fondue will leave you dreaming of your next cheese-filled gathering!

        Why You'll Love This Fondue
        Luxurious blend of Gruyere and mushrooms for a rich, savory experience
Interactive dining that's perfect for social gatherings
Comforting and warm dish that brings everyone together

      

The Importance of Cheese Selection

When it comes to making an exceptional fondue, the choice of cheese is crucial. Gruyere is well-known for its nutty flavor and creamy texture as it melts, but combining it with Emmental adds complexity with its mild, tangy notes. I recommend using higher-quality cheeses, as they melt more smoothly and create the desired creamy consistency. If Gruyere isn't available, a blend of aged Gouda and Swiss can serve as a tasty substitute.

Incorporating cornstarch into the cheese mixture is an essential step that prevents clumping during the melting process. It creates a silky texture that is essential for a great fondue experience. Make sure to coat the grated cheese with cornstarch evenly before adding it to the pot. This technique improves the viscosity and helps your cheese blend beautifully into the wine, ensuring every bite is perfectly creamy.

Sautéing the Mushrooms

For the mushrooms, button mushrooms work well, but feel free to experiment with varieties like shiitake or cremini for deeper flavors. Sautéing them in olive oil helps develop a rich, umami-packed base that complements the cheese. You want the mushrooms to be golden and tender, which should take about 5 minutes on medium heat. If they release too much moisture, continue cooking until the pan is dry to enhance their flavor even further.

Seasoning the mushrooms lightly with salt and pepper during cooking enhances their natural flavors. Adding them straight into the fondue pot after sautéing allows the flavors to meld together beautifully, offering a delightful contrast to the creamy cheese. I recommend adding them just before serving to ensure they maintain their texture and don’t become soggy.

Ingredients

Fondue Base

200g Gruyere cheese, grated
100g Emmental cheese, grated
1 cup dry white wine
1 clove garlic, halved
1 tablespoon cornstarch
1 tablespoon lemon juice
Salt and pepper to taste

Mushrooms

200g button mushrooms, sliced
1 tablespoon olive oil
Salt and pepper to taste

Dippers

Crusty bread, cubed
Vegetable sticks (carrots, cucumber, bell peppers)
Cured meats (optional)

This delicious melted cheese fondue is perfect for dipping your favorite items, creating a truly immersive eating experience!

Instructions

Prepare the Fondue Pot

Rub the inside of a fondue pot with the cut sides of the garlic clove. Discard the garlic after flavoring.

Melt the Cheese

In a medium bowl, combine the grated Gruyere and Emmental cheese with the cornstarch. In the fondue pot, heat the white wine over medium heat until hot but not boiling.

Add Cheese

Gradually add the cheese mixture to the hot wine, stirring continuously until melted and smooth. Stir in lemon juice, salt, and pepper.

Prepare the Mushrooms

In a skillet, heat olive oil over medium heat. Add the sliced mushrooms, seasoning with salt and pepper. Sauté until golden and tender, about 5 minutes.

Serve

Transfer the melted cheese into the fondue pot and serve warm. Arrange dippers around the pot and enjoy!

Be sure to keep the cheese warm while serving, adding more wine as necessary to maintain the perfect consistency.

Pro Tips

Feel free to experiment with your choice of dippers, and don't hesitate to add more herbs or spices to enhance the flavor of your fondue!

Serving Suggestions

When serving this fondue, presentation matters. Arrange a colorful platter of dippers such as cubed crusty bread, varied vegetable sticks like carrots and bell peppers, and optional cured meats like prosciutto or salami. This variety not only caters to different tastes but also adds visual appeal to your fondue setup. A fun tip: use a variety of bread types, such as sourdough or baguette, to provide different textures and flavors.

To elevate your experience, consider adding side dips like homemade garlic aioli or a zesty herb sauce. They can enhance the fondue and create a delightful contrast of flavors, making each bite unique and exciting. Remember to have extra utensils handy as diners dive into the melting cheese; it’s all about making the experience fun and interactive!

Make-Ahead Tips

If you're hosting and looking to save time, you can prepare the cheese mixture and the sautéed mushrooms ahead of time. Grate and mix the cheeses with cornstarch, then store them in an airtight container in the refrigerator. For the mushrooms, sauté and let them cool before refrigerating. Reheat in a skillet before adding to the fondue pot just before serving. This helps you relax and enjoy the gathering without last-minute panic.

If you have leftovers, store the fondue in an airtight container in the fridge for up to two days. Reheat gently on the stovetop with a splash of wine or milk to restore creaminess, stirring frequently. Reheating too quickly can cause the cheese to seize up, so low and slow is key for a smooth texture!

Questions About Recipes

→ Can I use a different type of cheese?

Yes, you can use a mix of cheeses like cheddar or fontina, but Gruyere and Emmental provide the best flavors for fondue.

→ What if my cheese starts to separate?

Make sure to stir continuously on low heat, and adding a bit more cornstarch can help bind the mixture together.

→ Can I prepare this in advance?

While fondue is best enjoyed fresh, you can prepare the cheese mixture ahead of time and reheat it gently before serving.

→ What drinks pair well with cheese fondue?

Dry white wines or light-bodied red wines pair beautifully with cheese fondue.