Cheese fondue with oyster mushrooms and Don de dieu beer - Le Coup de Grâce

Cheese fondue with oyster mushrooms and Don de dieu beer

Preparation :5 min Cooking :20 min
Difficulty :easy
Servings :2-4

I love cheese fondue, as simple as that. Wait until you taste this amazing cheese fondue with oyster mushrooms and Don de dieu beer, you’ll understand why after! Perfect for a two persons meal and excellent for a starter for four.


  • 1 pack ( 400g ) Swiss cheese fondue
  • 2 tablespoons butter
  • 1 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 170g oyster mushrooms, chopped
  • Salt and ground pepper
  • 1/3 cup Don de Dieu beer from Unibroue
  • 150g Mont St-Benoit cheese ( fromagerie Abbaye ), grated
  • 150g Le Moine cheese ( fromagerie Abbaye ), grated
  • 4 teaspoons cornstarch diluted in 4 tablespoons cold water

Side suggestion

  • Artisan bread with fruits and nuts ( raisins, cranberries, etc )
  • Green grapes
  • Green apples
  • Chorizo
  • Brocoli heads, lightly blanched


  • Remove the Swiss cheese from it’s carton box and place the unopened envelop in warm water. This will make your life easier to remove the cheese from there!
  • In a medium non-stick sauce pan at medium heat, melt 1 tablespoon of butter and add the shallot with garlic. Stir and cook for about 4-5 minutes.
  • Add the mushrooms and 1 tablespoon of butter then season with salt and pepper. Stir and cook for 4 minutes.
  • Add the beer and stir well. Bring heat slightly higher and pour the cheeses in the pan. Cook while stirring often for about 5 to 7 minutes or until the cheese is melted and hot.
  • Add the cornstarch mix and stir well. Cook for another 3-4 minutes until thick. Serve with a big nuts and fruits artisan bread along with your favorite sides!
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Our wine stewards suggest

+- 15$Les Vignes Retrouvées Saint Mont

Two wines, two different pairings! This one offers a pairing with opposition, a fresh wine with a nice acidity that cuts the richness of this meal.

+- 30$La Crema Monterey County Chardonnay 2013

A pairing of textures with this chardonnay that holds fresh butter and pear accents...

L'Égaré, La Chouape

This triple Belgian beer with aromas of pear, banana and spice will get along very well with the cheese and the sautéed oyster mushrooms of this meal. Its high alcohol content will cut into the fat of the fondue. With green apples, this pairing will be even more explosive.

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