Fondue Savoyarde with Mushrooms

by0| PUBLISHED Jan 23, 2007 10:00 AM
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.

Yield: serves 4


  • <sup>1</sup>⁄<sub>2</sub> cup dried wild mushrooms, chopped
  • 1 clove garlic, peeled and crushed
  • 1 <sup>1</sup>⁄<sub>2</sub> 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
  • <sup>3</sup>⁄<sub>4</sub> cup kirsch
  • 8 slices French country bread, cut into 1" cubes, each one with a piece of crust


  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.