Wednesday, December 28, 2011

Pinot Grigio Mushroom Fondue

Cheese, wine, bread, veggies, meat, garlic and mushrooms make a delicious fondue. This post is about how I made mine:

The following recipe is designed for two people:

Pinot Grigio Mushroom Fondue:
1 clove of garlic- minced
1 tsp of olive oil
1/4 to 1/2 cup of finely chopped mushrooms
1 to 1/2 cups of pinot grigio/ pinot gris (any dry white wine will work)
1/2 cup Gruyere cheese
1/2 cup Emmenthaler cheese
1/2 cup Italian blend cheese
Salt and pepper to taste
A small crock pot or a fondue pot (for the dinner table!)

In a small to medium sized pot cook the garlic in the olive oil for about two minutes. Next, add the mushrooms and about 1/2 cup of wine. The way I prepared my mushrooms for the fondue was to chop them in my magic bullet so that it was almost a chunky puree. Let the garlic, mushrooms, wine, and olive oil simmer for about 10 minutes. This will allow the mushrooms and garlic to gain flavor from the wine and create a beautiful, flavorful base for the fondue.

Next, take your shredded cheese and add little bits at a time while you keep stirring. Add a little of each, and a dash of wine, then go back through each cheese until you have blended all of your cheeses and used the rest of the wine. Stir like crazy through this step! It's essential! Note: During this process you may need to increase the heat so that the cheeses are able to melt. You may also need to use more wine than what I listed above. It all depends on your batch of fondue. The fondue is complete when the consistency of the cheese in the pot is smooth.

I have found that it is important to keep stirring the fondue so that you don't end up with a crust of cheese that is stuck to the bottom of your pan. Stirring also helps you create a fondue that is smooth in texture. This particular fondue will not be smooth because of the mushrooms, but you want to be sure that the texture from the cheese is smooth. Pour into the fondue pot or small crock pot when its ready to eat!

Now to discuss what to dip! Things that I enjoy are potatoes, broccoli, bread, apples, meats (pork, beef, chicken), zucchini, cauliflower, and the list keeps going. I love to experiment with things, looking for new and exciting flavor combinations. If you have a favorite veggie, please do me a favor and dip it in the fondue!

Sliced potatoes that I drizzled in olive oil, salt and pepper then baked.

French bread and steamed broccoli!

The wine that Beau chose to go with this fondue was a 2010 Brancott Estate Marlborough Pinot Grigio from New Zealand. This was a beautiful choice for the fondue because the citrus, apple, and pear flavors of the wine integrated really nicely with the cheeses. For about $10 this wine is a solid deal and widely available. Other pairings I would suggest for this fondue would be a gruner veltliner, pinot noir, or chardonnay.

If you love fondue, please share your recipes with me! I would love to see them =)




  1. I LOVE fondue. My favorite is one with Jarlsburg, Riesling, paprika, nutmeg, Kirsch (dry cherry brandy), garlic, olive oil and lemon. Cook it the way you describe above. Your recommendation for lots of heat to get that cheese melted, is essential.

  2. Linda- That sounds delicious. I must try it! Thank you for sharing. =) Happy New Year!