Garlic and Mushroom Fondue

Retro in style but delicious in taste, everyone is raving about the recent rise in popularity for the humble fondue! Join the trend and hold an old-school dinner party with this fungi recipe!

Garlic and Mushroom Fondue Dexam recipe
PREP TIME 5 minutes COOK TIME 20 minutes MAKES 4


  • 40g of chopped onion
  • 2 tablespoons of olive oil
  • 75g of chanterelle mushrooms
  • 75g of shitake mushrooms
  • 4 minced garlic cloves
  • 1 tablespoon of chopped fresh thyme
  • 1 teaspoon of ground chilli
  • Salt and pepper to season
  • 115g of white wine
  • 300g of gouda cheese
  • 300g of mozzarella
  • 1 tablespoon of corn-starch

Preparation method

  1. Start by prewarming your fondue pot for when the times comes to serve your fondue.
  2. In a medium frying pan, add the olive oil before placing onto a medium heat.
  3. Once warm add the onions and cook until it has turned transparent before adding the mushrooms and garlic and cooking on a medium heat until it has all cooked. Add the thyme and the chilli to the mix and thoroughly stir. Season with salt and pepper before removing the mushrooms from the mix.
  4. With the mushrooms removed, add the white win and bring the mixture to a summer.
  5. Mix the cheeses with the corn-starch before slowly adding into the frying pan with the other ingredients. Stir until the cheese has fully melted.
  6. Pour the ingredients into your prepared fondue pot, topping with the mushrooms when the time comes to serve.