Swiss cheese fondue with oyster mushrooms and beer

Name: Swiss cheese fondue with oyster mushrooms and beer
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2-4
Cuisine: Québécoise
Ingredients: 1 pack (400 g) Swiss cheese fondue; 2 tablespoons (30 ml) butter; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 170 g oyster mushrooms, chopped; 1/3 cup (80 ml) Belgian-style tripel beer; 150 g Mont St-Benoit cheese, grated; 150 g Le Moine cheese, grated; 4 teaspoons (20 ml) cornstarch diluted in 4 tablespoons (60 ml) cold water; Artisan bread with fruits and nuts ( raisins, cranberries, etc ); Green grapes; Green apples; Chorizo; Brocoli heads, lightly blanched

Preparation 5 min
Cooking 20 min
Servings 2-4
Freezing I do not suggest

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Ingredients

1 pack (400 g) Swiss cheese fondue
2 tablespoons (30 ml) butter
1 shallot, finely chopped
2 garlic cloves, finely chopped
170 g oyster mushrooms, chopped
1/3 cup (80 ml) Belgian-style tripel beer
150 g Mont St-Benoit cheese, grated
150 g Le Moine cheese, grated
4 teaspoons (20 ml) cornstarch diluted in 4 tablespoons (60 ml) cold water

Side suggestion

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

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Preparation

Remove the Swiss cheese from its carton box and place the unopened envelope in warm water. This will make it easier to remove the cheese from there!
In a medium non-stick sauce pan at medium heat, melt 1 tablespoon (15 ml) of butter and add the shallot with garlic. Stir and cook for about 4-5 minutes.
Add the mushrooms and 1 tablespoon (15 ml) 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!