Three-Cheese & Mushroom Fondue

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 35 minutes
  • Portion size 5 servings




In large saucepan, heat oil over medium-high heat; add mushrooms and shallots. Cook, stirring, until mushrooms are tender and liquid has evaporated, 5 to 7 minutes. In large bowl, gently toss Brie, Swiss and blue cheese with flour.

Add wine to saucepan; bring to boil, scraping any browned bits. Reduce heat; add cheese mixture, 1/2 cup at a time, stirring after each addition until cheese is melted and mixture is smooth (if fondue is too thick, stir in a bit more wine). Stir in thyme and pepper. Transfer mixture to fondue pot and set burner to medium heat.

Meanwhile, arrange bread cubes, broccoli florets, potatoes, Brussels sprouts, asparagus and prosciutto on large platter for cooking and dipping in broth.

Test Kitchen Tip: If your fondue starts to separate, stir 1 tbsp cornstarch into 1 tbsp of white wine and 1 tsp of lemon juice. Whisk vigorously into fondue set over medium heat.

Nutritional facts PER SERVING: about

  • Calories 525
  • Total fat 42 g
  • Saturated fat 23 g
  • Cholesterol 120 mg
  • Sodium 790 mg
  • Total carbohydrate 8 g
  • Fibre 1g
  • Sugars 3 g
  • Protein 29 g
  • Iron 1 mg
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Appetizers & Snacks

Three-Cheese & Mushroom Fondue