Swiss Mushroom Fondue


1 cup sliced mushrooms
1 teaspoon butter
2-1/2 cups chicken or vegetable broth
1/2 pound Emmenthal cheese (grated)
1/2 pound Swiss Gruyère cheese (grated)
1 tablespoon cornstarch
1 garlic clove (minced)
2 tablespoons Cognac
2 teaspoons fresh parsley leaves (finely chopped)
salt and ground white pepper to taste

6 cups of fresh French or Italian bread sticks or cubes.


  • In small saucepan melt 1 teaspoon butter, add sliced mushrooms and cook about 3 to 4 minutes. Set aside.
  • Mix Emmenthal, Gruyère cheese and cornstarch in large bowl. 
  • Combine 2 cups chicken broth, garlic and mushrooms in fondue pot and simmer for about 3 minutes.
  • Reduce heat to low and add cheese mixture 1 handful at a time. Stir until each addition melts before adding next. After all cheese is added, mix until smooth.
  • Mix in parsley leaves, Cognac, white pepper and salt to taste and cook about 1 to 2 minutes.
  • If fondue is to thick, add reserved 1/2 cup chicken broth and cook another 2 minutes.
  • Set over low heat burner and serve with fresh French or Italian bread sticks or cubes.

Makes 6 servings.

Real Cooking

Did You Know?
Cheese fondue was invented out of necessity. In the remote and isolated mountain villages in the Swiss Alps people had to rely upon locally made food. During winter, fresh food became scarce. The Swiss found that melting stale cheese made it edible. Local wines and seasonings were added and even the dry and hard bread tasted delicious after it was swirled in the creamy melted cheese.

Fondue became popular in the United States during the mid-1960s after American tourists discovered it in Switzerland. FREE Recipes