Fondue Savoyarde with Mushrooms

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.

Fondue Savoyarde with Mushrooms
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
Yield: serves 4

Ingredients

  • 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

Instructions

  1. Reconstitute the mushrooms in 1⁄2 cup of the kirsch for 30 minutes. Set aside.
  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.
  3. Serve with bread cubes and fondue forks. Stir frequently. If fondue becomes too thick, stir in 1⁄4 cup of dry white wine.