Porcini Cheese-Fondue
| Ingredients | |
| 400 g | "Bauer Diplomat Gourmet Porcini" |
| 0,4 l | White wine |
| 100 g | Fresh porcini |
| 2 tsp. | Lemon juice |
| 40 g | Chopped Onions |
| 2 tbsp. | Corn Flour |
| 40 g | Butter |
| 1 | Garlic clove |
| 400 g | "Bauer Wasserburger" |
| Salt & Pepper |
Making
First grate the "Bauer Wasserburger" and "Bauer Diplomat Gourmet Steinpilz" cheese. Clean the mushrooms and cut into small cubes. Sauté the diced onion in the heated butter. Add the mushrooms and sauté briefly. Season with salt and pepper. Rub the fondue with the garlic clove. Heat the cheese together with the wine, lemon juice and cornflour, stirring constantly, until the mixture is nice and creamy. Then stir in the mushrooms. Serve with baguette cubes or potatoes.
