Fondue Savoyarde with Mushrooms

  • Serves

    serves 4

Fondue is the most famous dish from the Savoie region in the French Alps. We can thank them for this hearty, cheesy dish with just a hint of cherry liqueur.


  • 12 cup dried wild mushrooms, chopped
  • 1 clove garlic, peeled and crushed
  • 1 12 cups Savoyard white wine, or other light, dry white wine
  • 1 lb. beaufort or gruyère cheese, grated or cubed
  • 1 tsp. freshly grated nutmeg
  • Freshly ground black pepper
  • 34 cup kirsch
  • 8 slices French country bread, cut into 1" cubes, each one with a piece of crust


Step 1

Reconstitute the mushrooms in 1⁄2 cup of the kirsch for 30 minutes. Set aside.

Step 2

Rub a medium heavy pot with garlic; discard garlic. Add wine and bring to a boil over high heat. Reduce heat to medium and gradually add cheese, stirring constantly with a wooden spoon, until cheese has melted. Do not boil. Continue to cook, stirring frequently, until mixture has thickened, about 20 minutes. Add nutmeg, pepper to taste, and remaining 1⁄4 cup kirsch. Add mushroom mixture. Transfer fondue to a chafing dish or fondue pot.

Step 3

Serve with bread cubes and fondue forks. Stir frequently. If fondue becomes too thick, stir in 1⁄4 cup of dry white wine.

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