The weather is cooling and becoming pleasantly crisp. Time for some heartier fare. My household loves this Mushroom Marsala Fondue Quick, easy, delicious, and what you dip in it is only limited by your imagination (and tastebuds!) – even oven chips take on a whole new life once dipped in this gooey goodness. #fondue #cheese #fingerfood



½ cup butter

450g Portabellini mushrooms, sliced

2 garlic cloves, minced

2 shallots, minced

2tbsp white wine

½ – ¾ cups Marsala wine

⅓ cup flour

3 cups milk

340g Swiss/Emmenthaler cheese, shredded

170g Gouda cheese, shredded

salt and pepper, to taste



1 In a large sauté pan, add 2tbsp of butter and melt over medium-high heat. Add sliced mushrooms, minced garlic and shallots. Cook for 5-6 minutes until the mushrooms are tender, deglaze pan with white wine. Once all of the white wine has absorbed into the mushrooms, add Marsala wine and bring to a slow boil. Simmer for 5-6 minutes. Remove pan from heat and set aside.

2 In a large saucepan melt together remaining butter, flour and milk to make white sauce, add in the Swiss and Gouda cheeses, stirring until completely melted.

3 Add in mushrooms and sauce from the pan, stir to combine and simmer over low heat until mushrooms are fully incorporated into the sauce. Season to taste. Serve immediately or keep warm over low heat or in a fondue bowl.


Great with crusty bread, meats and fresh vegetables.