Name: Cheese Fondue Flavoured with Morels
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 1 tbsp butter; 2 finely chopped shallots; 1 clove pressed garlic; 0.5 tbsp chopped thyme; 20 g dried morels (soaked, rinsed and drained); 800 g fondue cheese; 2 tbsp cornflour; 4 dl white wine; 1 tsp lemon juice; 1 tbsp cognac; freshly ground pepper; 600 g thick-crusted bread cut into 2.5 cm cubes

Method

Prepare the dried morels: leave them to swell, rinse them, drain them, then cut the larger ones into small pieces. Keep the smaller ones whole.
Melt the butter in a fondue pot. Add the shallots, garlic and thyme, then sweat them gently without letting them brown.
Add the morels and let them sweat briefly. Then remove the pot from the heat and leave it to cool slightly.
Mix the grated cheese with the cornflour in a bowl. Pour this mixture into the fondue pot.
Mix the white wine and lemon juice with the cornflour, then pour this liquid over the cheese. Bring to the boil, stirring constantly with a wooden spoon.
Lower the heat and simmer, stirring regularly, until the mixture is completely smooth. Add the cognac, season generously with pepper and taste.
Place the fondue pot on its burner in the centre of the table over a low flame. Each guest spears a bread cube with a fork and dips it into the melted cheese. Stir constantly, scraping the bottom well with the bread to prevent the fondue from sticking.