Fondue with boletus

Swiss cuisine

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Description Products Steps

The classic Swiss dish fondue is primarily melt-in-your-mouth cheese melted in white wine with spicy spices. Boletuses go well with cheese and give a mushroom aftertaste that goes perfectly with the bread crumb and tender meat.

1. Calories
   271,35 kcal
2. Protein
   15,93 gram
3. Fat
   19,05 gram
4. Carbohydrates
   10,04 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Dried mushrooms

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   25 g
2. Water (boiling water)

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   250 ml = 250 g
3. White wine

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   1 glass = 200 g
4. Garlic

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   1 piece = 3 g
5. Cornstarch

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   1 tbsp. l. = 30 g
6. Emmental cheese
   500 g
7. Spices

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   to taste
8. Baguette

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   1 piece = 300 g
9. Vetshchina Perewatto

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   400 g
10. Vegetable oil

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    2 tbsp. l. = 34 g
11. Smoked sausage

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    400 g

Steps:

1. 
   Grind the dried boletus in a blender and pour one glass of boiling water over the resulting powder. Leave to swell for 20-30 minutes. Grate the cheese on a coarse grater and mix with starch.
2. 
   Pour wine into the fondue pot, add the swollen mushrooms and simmer over low heat for 2 minutes. Stirring constantly, add grated cheese and spices in small portions. Bring the consistency until smooth, stirring constantly.
3. 
   Cut the loaf into large cubes and dry in the oven in the “convection” mode for 5-6 minutes. Cut the meat appetizer of your choice into large pieces and thread onto skewers.
4. 
   Serve the mushroom fondue with crispy baguette slices, boiled ham and pieces of smoked chicken fillet.

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