Have some leftover Champagne from New Year celebrations? We have just the recipe for you! Carry on the sparkling spirit and welcome the new year with a classy spin on cheese fondue with some seasonal pickled mushrooms.
By using Champagne or a quality Crémant sparkling wine, the high acidity levels make them an ideal choice for fondue, helping the cheese to melt to a rich velvety cream. The remaining bubbles can be poured into a champagne coupe which happens to pair perfectly with fondue…
In our January/February 2023 issue of the magazine, we feature six fondue recipes from Louise Pickford’s latest cookbook, Fondue & Raclette: Indulgent Recipes for Melted Cheese, Stock Pots & More to help warm you up on a cold winter’s day. Below, we’re treating you to one of them. Bon appétit!
Scant 2 cups (200 g) Beaufort, grated
1 ½ cups (150 g) Brie, diced
1 ½ cups (150 g) Raclette, grated
1 tbsp (8 g) plain/all-purpose ﬂour
¾ cup (180 ml) Champagne or Crémant sparkling wine
1 shallot, ﬁnely chopped
1 tbsp (15 ml) kirsch, optional
Salt & freshly ground black pepper
Truffle oil, French bread and a crisp green salad, to serve
For the Pickled Mushrooms:
4 cups (250 g) mixed wild mushrooms, wiped clean
½ cup (125 ml) extra virgin olive oil
⅓ cup (100 ml) plus 1 tablespoon red wine vinegar
1 garlic clove, sliced
2 sprigs fresh thyme
1/4 tsp coriander seeds
1/4 tsp black peppercorns
1/4 tsp sea salt
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.
Any leftover pickled mushrooms keep well for up to one month in the fridge.
Recipe by Louise Pickford & photo by Ian Wallace