Fondue with Gruyere and Mushrooms

Name: Fondue with Gruyere and Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 200g Gruyere cheese, shredded; 100g Emmental cheese, shredded; 150g mushrooms, sliced; 1 clove garlic, halved; 150ml dry white wine; 1 tablespoon cornstarch; Freshly ground black pepper to taste; Baguette, cut into cubes, for serving; Assorted vegetables (like broccoli and carrots) for dipping

Highlighted under: Family Kitchen

When it comes to cozy gatherings, nothing beats the communal experience of fondue. I love how simple it is to make this Fondue with Gruyere and Mushrooms. The rich, creamy texture of melted Gruyere combined with earthy mushrooms creates an unforgettable flavor that keeps everyone coming back for more. There’s something so nostalgic about dipping fresh bread or crispy vegetables into a bubbling pot of cheese, and I find that the preparation fosters a sense of togetherness that adds to the joy of sharing this dish with friends and family.

Created by

Elara Kensington

Last updated on 2026-01-05T20:49:34.734Z

Every time I make Fondue with Gruyere and Mushrooms, it reminds me of our family gatherings during winter. It was during one of those cold evenings that I perfected this recipe. By sautéing the mushrooms before adding them to the cheese, I found they release their natural flavors, enriching the overall dish. The balance of rich Gruyere with just the right hint of garlic makes for an irresistible dip.

I also discovered that pairing the fondue with a variety of dippers—from crusty bread to fresh veggies—complements the cheesy goodness beautifully. Incorporating a splash of white wine helps to elevate the flavors and ensures a smoother texture. This dish has become a staple in our home, and it never fails to bring smiles to our guests’ faces!

Why You'll Love This Recipe
Decadent blend of Gruyere and earthy mushrooms
Fun and interactive dining experience
Perfect for entertaining or cozy nights in

Mastering the Cheese Melt

Achieving the perfect cheese melt is crucial for a successful fondue. The blend of Gruyere and Emmental cheeses not only ensures a creamy texture but also a robust flavor profile. When combining the cheeses with cornstarch, it’s essential to evenly coat the cheese to prevent clumping during melting. Keep the heat at medium—too high, and the cheese can become stringy and tough; too low, and it won’t melt well. Stir constantly until the mixture is glossy and smooth, which typically takes around 5-7 minutes.

If you find the fondue too thick after melting, adding a little more wine can help achieve your desired consistency. Conversely, if it's too thin, a sprinkle of cornstarch mixed with a splash of wine can thicken it back up. Pay attention to the texture: it should cling nicely to your bread or veggies without being runny.

Enhancing Flavor with Mushrooms

The choice of mushrooms greatly influences the flavor of your fondue. While any type can work, cremini or shiitake mushrooms add depth with their earthy tones. Sautéing the mushrooms until they’re golden brown not only enhances their flavor but also removes excess moisture that can dilute the fondue. Sauté over medium heat for about 5-8 minutes, stirring occasionally, until they are beautifully caramelized.

If you're looking for a lighter option, consider using roasted vegetables instead of mushrooms, such as bell peppers or zucchini. These can add a different flavor and still provide a delightful contrast to the richness of the cheese. Just make sure they’re cut into pieces that are easy to dip!

Ingredients

Gather these fresh ingredients to make an unforgettable fondue:

Fondue Ingredients

200g Gruyere cheese, shredded
100g Emmental cheese, shredded
150g mushrooms, sliced
1 clove garlic, halved
150ml dry white wine
1 tablespoon cornstarch
Freshly ground black pepper to taste
Baguette, cut into cubes, for serving
Assorted vegetables (like broccoli and carrots) for dipping

With these ingredients ready, you're well on your way to crafting a delicious fondue!

Instructions

Follow these steps to create the perfect fondue:

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove, then discard the garlic. This infuses a subtle flavor into the pot.

Cook the Mushrooms

In a pan, sauté the sliced mushrooms over medium heat until they are golden brown and have released their moisture. Set aside.

Combine Ingredients

In the fondue pot, combine the shredded Gruyere and Emmental cheeses with cornstarch. Gradually stir in the white wine and cook over medium heat, stirring frequently until the cheese has melted.

Add Mushrooms and Season

Once the cheese mixture is smooth, fold in the cooked mushrooms. Season with freshly ground black pepper to taste, then keep warm over low heat.

Serve and Enjoy

Serve the fondue immediately with cubes of baguette and assorted vegetables for dipping. Enjoy the interactive experience!

Enjoy your delicious Fondue with Gruyere and Mushrooms!

Pro Tips

For a smoother consistency, make sure to melt the cheese on low heat and avoid boiling. Experiment with different types of cheese to customize your fondue flavor!

Storing and Reheating Fondue

If you happen to have leftover fondue (which is rare!), it can be refrigerated in an airtight container for up to two days. When reheating, use a double boiler or a fondue pot on low heat to gently warm it back to the desired consistency. Stir continuously, and don’t be surprised if it thickens; just add a little wine or broth to help restore its creamy texture.

Freezing is not recommended for this fondue as the cheeses may separate once thawed. Instead, focus on making smaller batches based on your gathering size to minimize waste.

Variations to Try

For a twist on the classic, consider adding spices or herbs to the cheese mixture. A hint of nutmeg or freshly chopped chives can elevate the flavor even further. Additionally, incorporating a splash of brandy or a few drops of truffle oil just before serving will give your fondue a sophisticated touch that’s sure to impress your guests.

You can also experiment with the dippers! Instead of the traditional bread and vegetables, try serving with sliced apples, pear wedges, or even pretzel bites for an unexpected yet delightful pairing that balances the rich cheese.

Questions About Recipes

→ Can I make this fondue without alcohol?

Yes, you can substitute the white wine with vegetable or chicken broth for a non-alcoholic version.

→ What type of bread works best for dipping?

A baguette is ideal due to its crusty exterior. However, you can also use sourdough or ciabatta.

→ How do I store leftover fondue?

Store any leftover fondue in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

→ Can I use pre-shredded cheese?

Yes, but for best results, use cheese that you shred yourself since pre-shredded cheese often contains anti-caking agents that may prevent smooth melting.