Cheese fondue with oyster mushrooms and Don de dieu beer

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



  • 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!