Hamakua Mushroom and Cheese Fondue

Demonstrated by: Chef Ernesto V. Limcaco.
Cooking with Y. Hata & Co. - November 14, 2004.



Hamakua Mushroom and Cheese Fondue

  • 1/4 cup olive oil
  • 4 oz Hamakua oyster mushrooms, sliced
  • 4 cloves garlic, minced or 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 2 teaspoons white pepper
  • 2 cups dry white wine
  • 1 lb grated cheese (such as gouda, Swiss, or cheddar)
  • 1 tablespoon kirsch (cherry brandy), brandy or Madiera wine
  • 2 tablespoons cornstarch or arrow root
  • Country style bread, cubed, for dipping


  1. In a deep saucepan, heat olive oil.
  2. Add mushrooms, garlic, salt, and 1 teaspoon of the white pepper.
  3. Add white wine and bring to a boil.
  4. Stirring constantly with a whisk, add half of the cheese; heat until melted.
  5. Add the remaining cheese while continuing to stir with the whisk.
  6. In a small bowl, combine kirsch, cornstarch, and the remaining 1 teaspoon white pepper; stir into cheese mixture.
  7. Pour cheese mixture into a fondue pot.
  8. Dip bread cubes in cheese mixture.

Makes 4 servings.


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