Recipe: Champagne Fondue with Pickled Mushrooms

Instructions

First, pickle the mushrooms. Cut any larger mushrooms into halves, quarters or slices until all are roughly the same size. Place the remaining ingredients in a saucepan with 3 ½ tablespoons (50 ml) water and heat very gently, until the mixture comes to the boil. Add the mushrooms and return to the boil, simmer for 2 minutes and then immediately remove from the heat. Very carefully spoon the mushrooms into a large, sterilized jar and cover with all the liquid. Seal with a vinegar-safe lid and set aside to cool. Use as required.

To make the fondue, combine the three cheeses in a large bowl, and stir through the flour with a little salt and pepper, until evenly dispersed. Put the Champagne and shallot in a fondue pot on the stovetop and bring to the boil over a low heat. Gradually stir in the cheeses, making sure to keep stirring until the mixture is completely melted and smooth.

Stir in the kirsch (if desired) and transfer the fondue pot to a tabletop burner. Serve with little bowls of the pickled mushrooms, a drizzle of truffle oil and some French bread, and follow this with a lightly dressed green salad.