Best Cheese Fondue With Chiles And Mushrooms Recipes

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GARLIC MUSHROOM FONDUE



Garlic Mushroom Fondue image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1/4 cup chopped white onions
1/2 cup chanterelle mushrooms
1/2 cup sliced shiitake mushrooms
4 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon ground chile de arbol or 1 fresh chile de arbol, cut into rounds
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
2 cups grated Monterey Jack cheese
2 cups grated Oaxaca cheese or mozzarella
1 tablespoon cornstarch
Serving suggestions: crostini or your favorite crudites

Steps:

  • Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the chanterelles, shiitakes and garlic and cook on medium heat until the mushrooms are fully cooked, about 5 minutes. Add the thyme and chile de arbol and mix well until evenly incorporated. Season with salt and pepper. Remove the mushrooms to a plate.
  • To the same skillet, add the white wine and bring to a simmer. Toss the Monterey Jack and Oaxaca cheese with the cornstarch until well coated. Slowly stir the cheese into the skillet and continue to gently stir until melted and smooth.
  • Pour into a fondue pot and keep warm. Top with the reserved mushrooms and serve with crostini or your favorite crudites.

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

This traditional Swiss fondue - the sort you might have encountered in an Alpine ski lodge circa 1972 - calls for an equal amount of Gruyère cheese, for its depth of flavor, and Emmenthaler, for its supple texture; a shot of kirsch, for its cherry aroma and alcoholic oomph; and a little garlic, for bite. It takes all of 15 minutes, and will emerge as magnificently creamy, smooth and velvety as custard, but with a funky, deep flavor that dazzlingly enriches anything you dunk in the pot: bread cubes, apple slices, clementine sections, nuggets of salami, pretzels, tofu. It is even marvelous spooned onto a romaine lettuce salad in place of dressing.

Provided by Melissa Clark

Categories     dips and spreads, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 small garlic clove, halved
1 cup dry white wine
3/4 pound Gruyère cheese, grated
3/4 pound Emmenthaler, raclette or Appenzeller cheese, grated
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste (optional)
Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots, for serving.

Steps:

  • Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
  • Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 36 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 22 grams, Sodium 861 milligrams, Sugar 1 gram

CHEESE FONDUE



Cheese Fondue image

Everyone will want to dip into this classic cheese fondue. It's made with three Swiss cheeses (raclette, Emmental, and Gruyere), and is rich, gooey, and delicious. We use cubed French bread and pickled vegetables for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 clove garlic, halved crosswise
1 1/2 cups apple cider or dry white wine
8 ounces Gruyere cheese, grated (3 cups)
8 ounces Emmental cheese, grated (3 cups)
8 ounces raclette cheese, grated (3 cups)
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Freshly grated nutmeg
Freshly ground white pepper
1 loaf French bread, cut into one-inch cubes
Assorted pickled vegetables, such as cornichons, pearl onions, cauliflower, baby carrots, and mushrooms

Steps:

  • Rub inside of a fondue pot with garlic; discard garlic. Pour cider or wine into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.
  • Whisk together lemon juice and cornstarch in a small bowl until cornstarch dissolves; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.
  • Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with bread and pickled vegetables.

CHEESE FONDUE



Cheese Fondue image

Fondue is a classic, communal, Alpine dish, and one that's easy to put together. Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge. When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch. Cut bread, small boiled potatoes and cornichons make for a nice accompaniment, as do any other blanched vegetables that can hold up to a dip in hot cheese.

Provided by Tejal Rao

Categories     dinner, dips and spreads, main course

Time 45m

Number Of Ingredients 12

1 baguette
1 pound small, bite-size potatoes
1 garlic clove, halved
1 cup dry white wine
1 tablespoon cornstarch
2 1/2 pounds Gruyère, coarsely grated
8 ounces Appenzeller, coarsely grated
8 ounces Vacherin Fribourgeois, coarsely grated (or cut into very small cubes if too soft to grate)
1 tablespoon kirschwasser
Freshly ground black pepper, to taste
1 7 1/2-ounce jar cornichons, drained and transferred to a serving bowl
1 egg, optional

Steps:

  • Cut the baguette into bite-size pieces, and put in a serving bowl. Scrub the potatoes, and transfer to a pot of water over medium heat; boil until tender, about 20 minutes. Drain, and set aside to cool in a serving bowl.
  • When you're about 15 minutes from sitting down at the table, rub the inside of a fondue pot with the cut end of the garlic, then discard the garlic. Whisk together the wine and cornstarch, then pour through a fine-mesh strainer into the fondue pot. Put the pot over medium heat and continue to whisk until the liquid comes to a simmer, then turn down the heat a little and ditch the whisk for a wooden spoon. Add the Gruyère and Appenzeller, gently stirring to help it heat and melt evenly. When it's almost smooth, turn the heat down to low, and add the Vacherin Fribourgeois. It might look alternately lumpy and oily, but keep stirring, and it will get smooth again.
  • At this point, you may need to adjust the texture of the fondue to make it just right for dipping. If it's too thick and resisting the wooden spoon, add a splash of white wine to thin it slightly. Season with a tablespoon of kirschwasser and a few grinds of black pepper, and stir well. Take the fondue pot to the table, where you can keep it warm over a lit Sterno, and stir it occasionally to keep the bottom from browning. (If it gets too hot and you have an adjustable lid for the flame, turn it down or off. If it cools too much and solidifies, carry it back to the kitchen and stir it over higher heat.) Serve with bread, potatoes and cornichons on the side.
  • When you get down to the bottom of the pot, if you've still got an appetite, crack an egg directly into the fondue pot, and let it cook over the last bits of browning cheese. When the white is about set but the yolk is still runny, turn off the heat below the pot, and dip in any remaining bread.

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