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FONDUE: Wild Mushroom, Sage & Cheddar Fondue

Side Dishes

Recipe compliments of our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition,
Integrative Health Speaker & Writer


  • 1/4 cup Wild Mushroom and Sage Olive Oil
  • 1 clove garlic
  • 1 small shallot
  • 1 1/2 cup dry white wine, divided
  • 1 pound white cheddar cheese, grated
  • 1-2 tablespoons corn (or potato) starch


  1. In an electronic fondue pot, heat olive oil over medium heat.  Add garlic and shallots and sautee until golden brown.  Add 1 cup wine and bring to a simmer.
  2. Gradually add cheese and stir until melted and creamy.  Reduce temperature if necessary to prevent mixture from boiling. 
  3. In a small bowl or cup, combine remaining 1/2 cup wine with 1 to 2 tablespoons corn starch.  Slowly stir into the cheese mixture and simmer until the fondue has thickened to the desired consistency.
  4. Serve fondue with assorted bite-sized dipping foods, such as French bread, apples, pears, cooked sausage, broccoli, cauliflower, and more.

Note:  If you do not have a fondue pot, simple cook and serve in a heavy-sided or ceramic pot or a small, slow cooker.