Preparing Mushrooms For Fondue: A Step-By-Step Guide

Mushrooms are a great addition to a fondue, adding an unexpected umami flavour to the dish. There are several ways to prepare mushrooms for a fondue, depending on the type of mushroom and the desired flavour profile. For dried mushrooms, it is best to rehydrate them in water or wine before adding them to the fondue. Fresh mushrooms can be grilled, sautéed, or cooked in a skillet before being added to the fondue. It is also important to consider the type of mushroom, as different varieties such as chanterelle, shiitake, and morel will impart unique flavours to the dish.

Choosing the right mushrooms

Firstly, consider the type of mushrooms available to you. Fresh mushrooms are always a good option, and you can choose from a variety of species such as chanterelles, shiitakes, boletus, ceps, or even the humble white button mushroom. Dried mushrooms can also be used, and they add a concentrated burst of flavour to your fondue. Species such as dried chanterelles or morels are excellent choices, and they should be rehydrated before use. To rehydrate, simply soak them in warm water for about 20 minutes, then chop them and add them to your fondue along with the reserved soaking liquid for an extra flavour boost.

The quantity of mushrooms you need will depend on the recipe and your personal preference. A good rule of thumb is to use around 250 grams of fresh mushrooms for four servings, but you can always adjust this to suit your taste. If you're using dried mushrooms, a smaller quantity is needed due to their intense flavour.

When selecting fresh mushrooms, look for ones that are firm, with intact caps and no signs of sliminess. They should have a pleasant earthy aroma and be free of any bruises or discolouration. It's best to avoid mushrooms packaged in airtight containers, as they tend to have a less desirable texture.

Before using your fresh mushrooms, give them a gentle clean with a damp cloth or brush to remove any dirt. Avoid washing them directly under running water, as they tend to absorb moisture, which can affect their texture during cooking.

Lastly, don't be afraid to experiment with different types of mushrooms to find your perfect combination. Mushrooms have a unique ability to enhance the flavours of other ingredients, so they are a wonderful addition to any fondue.

Brushing and seasoning the mushrooms

Firstly, select the right type of mushrooms for your fondue. You can choose from a variety of mushrooms such as chanterelle, shiitake, ceps, or morel mushrooms. These mushrooms offer distinct flavours and textures that can enhance your dish. Clean the mushrooms with a brush to remove any dirt or residue. It is important to note that you should not wash the mushrooms, as this can affect their texture and absorb water.

Once the mushrooms are cleaned, you can start slicing or chopping them. The size and thickness of the slices can vary depending on your preference. Some recipes call for thinly sliced mushrooms, while others may require them to be finely chopped. The type of mushroom you choose may also dictate the best way to cut them. For example, larger mushrooms like ceps or portobello may benefit from being sliced into thicker pieces, while smaller varieties like shiitake or chanterelle can be sliced more thinly.

After brushing and slicing the mushrooms, it's time to season them. Seasoning adds flavour and enhances the overall taste of your fondue. Start by adding a drizzle of olive oil to the mushrooms. Heat your grill pan and place the mushrooms on it. Grill the mushrooms for approximately 2-3 minutes. This step adds a slight char and intensifies the flavour of the mushrooms.

Once grilled, it's important to season the mushrooms with salt and pepper to taste. You can also add other spices or herbs at this stage to further enhance the flavour. For a classic approach, freshly ground black pepper and kosher salt are a perfect combination. However, feel free to experiment with other seasonings like thyme, chile de arbol, or garlic powder, depending on your preference and the overall flavour profile you want to achieve.

Finally, you can choose to skewer the seasoned mushrooms for easier dipping into the fondue. Wooden skewers are a great option for this step. By grilling and seasoning the mushrooms, you add a depth of flavour that complements the cheese fondue beautifully. Remember to serve the mushroom fondue while it's warm to enjoy the best taste and texture.

Preparing the fondue pot

Firstly, choose the right fondue pot for your recipe. A traditional ceramic or cast-iron fondue pot, also known as a caquelon, is ideal for even heat distribution and retention. Make sure it has a non-stick coating to facilitate easy cleaning and melting.

Once you have selected the suitable fondue pot, it's time to prepare it for the cheese mixture. Start by rubbing the inside of the pot with a halved garlic clove. This step is optional but adds a subtle garlicky aroma to your fondue. You can also leave the garlic clove in the pot if you want a more pronounced garlic flavour.

Next, prepare the cheese mixture by combining grated or shredded cheese with cornstarch or cornflour. This step helps to create a thicker and smoother fondue. Different recipes call for different types of cheese, such as Gruyère, Vacherin Fribourgeois, Monterey Jack, Oaxaca or mozzarella, depending on your preference.

Now it's time to add the cheese mixture to the fondue pot. Place the pot on a stovetop over medium heat. Continuously stir the cheese mixture with a wooden spoon or a whisk until it melts smoothly. Ensure that the heat is not too high, as you don't want the cheese to burn or overcook.

Once the cheese is melted, you can add other ingredients such as mushrooms, wine, lemon juice, or kirsch, if your recipe calls for them. Stir everything together until well combined. Season your fondue with salt and pepper to taste.

Finally, transfer the fondue pot to a burner or hotplate to keep it warm during serving. Fondue is typically served directly on the table, allowing your guests to dip their chosen accompaniments into the melted cheese. Enjoy your delicious mushroom fondue!

Melting the cheese

Now that you've gathered and prepared your ingredients, it's time to melt the cheese! This process will require some attention and care to ensure a smooth and creamy fondue. Here's a step-by-step guide:

• Begin by tossing the grated cheese with cornstarch or flour. This step is crucial as it helps to stabilize the fondue, thickens it, and improves its viscosity. It also helps to prevent the cheese from clumping and becoming stringy or oily. Set the coated cheese aside.
• If using alcohol, pour the beer, wine, or Kirsch into your fondue pot or a heavy-bottomed saucepan and place it on medium-high heat. If you prefer a non-alcoholic option, you can use chicken or vegetable broth.
• Add the garlic, dry mustard, and Worcestershire sauce (if using) to the pot and whisk everything together.
• Once the liquid comes to a simmer, reduce the heat to medium or medium-low.
• Add the cheese to the pot in small batches. Start with about one-third of the cheese and whisk it into the liquid until it is fully melted and smooth. Take your time with this step, as adding too much cheese at once can result in a lumpy fondue.
• Continue adding the cheese in small amounts, whisking continuously, until all the cheese is incorporated and the mixture is smooth.
• If using, stir in additional flavourings such as lemon juice, brandy, or mustard. You can also add a pinch of nutmeg and black pepper for extra flavour.
• Reduce the heat to low and serve your fondue immediately. Keep it warm in the fondue pot or on a low stove as you dip your prepared ingredients into the warm cheese.

Remember, the key to a successful cheese fondue is slow and steady melting. Don't rush the process, and enjoy the experience of creating this delicious dish!

Serving suggestions

There are several ways to serve mushroom fondue. You can use a variety of mushrooms, such as chanterelles, shiitakes, puffballs, ceps, or button mushrooms, to dunk into the fondue. Leave some mushrooms whole, and cut larger ones into bite-sized chunks. You can also grill or sear the mushrooms before serving. To grill, thinly brush the mushrooms with oil and place them on a grill pan for 2-3 minutes, then season with salt and pepper and skewer. To sear, heat olive oil in a pan and cook the mushrooms until they start to brown, ensuring the pan isn't crowded, or the mushrooms will steam. Surround the fondue pot with the seared mushrooms, and serve with bread cubes, crostini, or crudites for dipping. You can also serve the fondue with grilled vegetables like cauliflower or broccoli florets, or toasted bread strips.

Frequently asked questions