Cheese fondue with oyster mushrooms and Don de dieu beer
- Preparation 5 min
- Cooking 20 min
- Servings 2-4
- Freezing I do not suggest
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Ingredients
- 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
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Preparation
- 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!