John Myers
Ingredients for 3 servings:
- 500 g cheese, Gruyere
- 250 g cheese, raclette
- 6 cloves garlic, peeled
- 3 ½ dl white wine, Fendant
- 2 tsp cornstarch
- some water
- 10 g morels, dried
- 2 tbsp parsley, finely chopped
- some nutmeg
- Pepper, from the mill
- 800 g white bread, cut into cubes
- 500 g mushrooms, washed
- some rapeseed oil
- some salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes
Wash the morels thoroughly and soak them in lukewarm water for about an hour. Remove from the water, squeeze dry, pat dry, and chop finely. Cut the bread into cubes. Heat the oil in a pan, add the mushrooms, season with salt, and sauté, then set aside. Pour the wine into a fondue pan and add the garlic. Grate the cheese into the wine using a hash brown grater and heat, stirring, until boiling. Thicken with the water and cornstarch mixture, and season with pepper and nutmeg. Just before serving, add the morels and parsley. Serve with the bread and mushrooms for dipping.
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