Mushroom fondue à la Marquise

Ingredients for 4 servings:

• 150 g chanterelles, cleaned and quartered
• 150 g mushrooms, possibly halved, sliced
• 1 onion(s), finely chopped
• ½ bunch parsley, chopped
• 1 garlic clove(s), halved
• 300 g Gruyère, grated
• 300 g Vacherin (Freiburg Vacherin), shredded
• 4 tsp cornstarch
• 300 ml white wine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Sauté the onion in a little butter, add the mushrooms, and sauté until all the liquid has been absorbed. Add the parsley, season with salt and pepper, and keep warm. Rub the fondue pot with the garlic clove. Combine the Gruyère cheese and the cornstarch in a pan, add the wine, and bring to a boil while stirring. Reduce the heat. Add the Vacherin and melt, stirring constantly. Finally, fold in the mushrooms. Serve the fondue immediately. The mushroom pieces shouldn’t be too large, otherwise they’ll slide off the bread. We prefer dark bread (which can also contain seeds) to white with fondue.