King Oyster Fondu
Cooking: 15 min
200g fresh king oyster mushrooms, cut into small pieces
250g semi-salty swiss Gruyère cheese, cut into small pieces
350g mild swiss Vacherin cheese, cut into small pieces
225ml dry white wine
1/4 tablespoon of cornmeal
2 garlic cloves
Ground black pepper
1 pinch baking soda
1 teaspoon ground nutmeg
White bread as accompaniment
Cut the garlic cloves in half and rub them all over the interior of a caquelon.
Add the white wine, cornmeal and the mushrooms to the caquelon.
Heat everything up.
Add the cheeses and let them melt while constantly stirring with a wooden spoon.
When a homogeneous mixture is achieved, add the Kirsch mixted with the baking soda, nutmeg and pepper.
Serve immediately with bread.