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; 150g mushrooms, sliced; 1 cup dry white wine; 2 cloves garlic, minced; 1 tablespoon cornstarch; 1 teaspoon lemon juice; Salt and pepper to taste; Crusty bread, for dipping; Assorted vegetables (bell peppers, carrots, etc.)

Highlighted under: Authentic World Food Favorites

I absolutely love cozy nights spent with rich, creamy fondue bubbling gently in the pot. This Fondue with Gruyere and Mushrooms is one of my favorites because it blends the nutty flavor of Gruyere cheese with the earthy taste of mushrooms, creating a delightful dip that’s perfect for sharing. Whether it’s a cold winter evening or a special gathering, I find that this dish brings people together for a wonderful experience. Pair it with crusty bread and sautéed veggies for a perfect dipping experience.

Created by

Chloe Baker

Last updated on 2026-01-05T18:53:34.407Z

When I first tried making fondue at home, I was amazed by how simple yet special the process was. I experimented with various cheese blends, but it was the Gruyere combined with sautéed mushrooms that truly stole my heart. Cooking the mushrooms beforehand enhances their flavor and allows them to infuse the cheese mixture with an extra layer of richness.

To ensure a smooth and bubbling consistency, I always remember to toss the cheese in cornstarch before adding it to the pot. This trick helps to prevent clumping and keeps your fondue velvety. It’s the perfect addition to game nights or intimate dinners!

Why You'll Love This Recipe
Rich Gruyere flavor combined with earthy mushrooms
Perfectly creamy and smooth texture
Great for gatherings, romantic dinners, or a fun night in

Perfecting the Cheese Blend

For this fondue, the combination of Gruyere and Emmental cheeses is essential. Gruyere, with its nutty and slightly sweet profile, provides depth, while Emmental adds a mild and creamy texture, balancing the flavors beautifully. Make sure to grate the cheeses finely; this helps them melt more evenly. If you don’t have Emmental, a good substitute could be Fontina or aged Cheddar, but be mindful that it will slightly alter the flavor profile.

Incorporating cornstarch with the cheese mixture serves a vital role in preventing the cheese from becoming stringy. It absorbs moisture and assists with an even melt. Remember to toss the cheese with cornstarch just before adding it to the warm wine; this prevents clumping and ensures a silky texture, providing that luxurious mouthfeel we crave in a great fondue.

Choosing and Preparing the Mushrooms

When selecting mushrooms for your fondue, opt for varieties that lend earthy notes and hold up well when cooked, such as cremini or shiitake. These mushrooms add a lovely depth of flavor as they caramelize during sautéing. Slice them evenly to ensure consistent cooking; they should be golden brown with a slight crispness after about 5-7 minutes in the pan. If you notice any moisture left in the skillet, ensure that it evaporates completely to prevent the fondue from becoming watery.

To elevate the flavor further, consider adding a touch of fresh herbs like thyme or rosemary during the sautéing process. This not only enhances the mushroom’s earthy profile but also infuses the dish with additional aromatic qualities that make each dip memorable. Just a few minutes of cooking will release their fragrance, contributing to a more robust overall flavor in your fondue.

Dipping Pairings and Storage Tips

While crusty bread is a classic choice for dipping, variety will enhance your fondue experience. Try including different types of bread like baguette or sourdough, and even consider roasted potatoes or soft pretzels for texture variation. Fresh, crunchy veggies such as bell peppers and carrots also provide a refreshing contrast to the creamy fondue. For a twist, add cooked sausages or shrimp, which can bring delightful flavors to each bite.

If you have leftover fondue, it can be stored in the refrigerator for up to three days. To reheat, gently warm it in a saucepan over low heat and stir frequently to restore the smooth consistency. If the fondue thickens, a splash of white wine or a little warm broth can help return it to the desired texture. Making this dish in advance and reheating saves time when hosting a gathering!

Ingredients

Gather the following ingredients to make a delicious fondue:

Fondue Ingredients

200g Gruyere cheese, grated
100g Emmental cheese, grated
150g mushrooms, sliced
1 cup dry white wine
2 cloves garlic, minced
1 tablespoon cornstarch
1 teaspoon lemon juice
Salt and pepper to taste
Crusty bread, for dipping
Assorted vegetables (bell peppers, carrots, etc.)

Once you have everything ready, let's get started on the fondue!

Instructions

Follow these steps to create the perfect fondue:

Sauté the Mushrooms

In a skillet, heat a tablespoon of olive oil and add the sliced mushrooms. Sauté until they are golden brown and all the moisture has evaporated. Set aside.

Prepare the Cheese Mixture

In a bowl, combine the grated Gruyere and Emmental cheese with cornstarch. This will help the cheese melt evenly during cooking.

Heat the Wine and Garlic

In a fondue pot, heat the white wine over medium heat. Once it starts to simmer, add the minced garlic and lemon juice.

Melt the Cheese

Gradually add the cheese mixture to the simmering wine, stirring continuously until the cheese is fully melted and smooth.

Add the Mushrooms

Gently fold in the sautéed mushrooms, season with salt and pepper, and keep stirring until everything is well combined.

Serve and Enjoy

Transfer the pot to a heat source or burner, and serve immediately with crusty bread and assorted vegetables for dipping.

Enjoy this delicious and interactive fondue experience!

Pro Tips

For a deeper flavor, consider adding a splash of brandy or a pinch of nutmeg to the cheese mixture.

Serving Suggestions

For a fun fondue experience, present your fondue pot in the center of the table surrounded by your dippables. This creates a communal dining atmosphere, perfect for social gatherings. You may also want to provide skewers or forks for each guest for easy dipping. Including an assortment of colors in your vegetable selection not only makes the dish visually appealing but also adds a variety of flavors and textures for each bite.

To accompany your fondue, consider offering a selection of beverages that complement the flavors. Crisp, dry white wines or light beers work well. If you prefer a non-alcoholic option, try sparkling water with a slice of lemon to cleanse the palate between bites and enhance the overall dining experience.

Troubleshooting Common Issues

If your fondue turns out too thick, adding a bit more white wine or a splash of broth can easily loosen it up. Remember to add it gradually to control the consistency without making it too watery. Conversely, if your fondue is too runny, ensure you've stirred the cheese mixture in thoroughly, and consider letting it sit on heat for a few minutes longer to thicken naturally as it continues to heat.

Should the cheese become stringy while melting, it may indicate the heat is too high. Lowering it and stirring more frequently can help achieve a smoother result. Always melt over medium or low heat for the best creamy texture. Fondue is forgiving; monitor closely, and it will reward you with a delightful dipping experience.

Questions About Recipes

→ Can I use a different type of cheese?

Yes, other cheeses like Comté or Fontina can be used, but Gruyere and Emmental provide the best flavor.

→ What if I don't have a fondue pot?

You can use a regular saucepan over low heat, just make sure to stir frequently.

→ How can I make this recipe vegetarian?

This recipe is already vegetarian-friendly, just ensure the wine you use is suitable for vegetarians.

→ Can I prepare the fondue in advance?

It’s best to prepare the fondue just before serving for the best texture. However, you can prep the cheese and mushrooms ahead.