Mushroom, Truffle Oil & Cheese Fondue

This is fondue for sophisticated tastes... a blend of mushrooms and cheeses combined with a thread of truffle oil make this a decadent and savory treat. Our favorite dippers for this fondue are light, crunchy breadsticks or herb and cheese ravioli. This could also be served as a meal with a small salad accompaniment. When stirring in the cheese make a figure 8 in the pan to ensure the cheese doesn't start to knot as it heats up.


  • 6 oz Assorted Mushrooms: white, shiitake & cremini, stemmed and chopped
  • 6 oz Med Cheddar, shredded
  • 3 oz Aged Parmigiano, grated
  • 3 oz. Peccorino Cheese
  • 1 tbsp White Truffle Oil
  • 1 tbsp Butter
  • Cracked white pepper
  • Salt


  1. In a heavy saucepan, saute mushrooms in butter until soft, then add the cheddar, truffle oil and parmigiano
  2. Stir often until the cheese begins to melt and the mixture becomes creamy and smooth
  3. Salt and pepper to taste
  4. Transfer cheese mixture to a fondue pot and place over a low flame, or pour into a warm ramekin and serve immediately with assorted dippers

Ideas For Dippers

  • Chilled Shrimp
  • Steamed Asparagus Spears
  • Raw Zucchini, cut into matchsticks
  • Raw Button Mushrooms, washed and patted dry
  • Cherry Tomatoes
  • Large Pasta, like rigatoni or raviolis
  • Bread Cubes, try sourdough, walnut or a buttery croissant
  • Crackers or Breadsticks

Wine Pairing

White. Cold. Buttery. Try an oaky Chardonnay or introduce a sweet element by opening up a Pinot Gris...

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