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Festive morel fondue with No Moo

Fondue is simply a must during the cold season in Switzerland. It is an easy-to-prepare dining experience that quickly and easily puts everyone in a good mood. Here we refine our classic No Moo, vegan fondue with aromatic morels.

Treat yourself with Vegusto: Recipe No. 258


Preparation

Soak the morels in the soaking water for 30 minutes. Then drain the mushrooms through a sieve, rinse and squeeze out a little.
Roughly chop the onion, crush the garlic and pluck the thyme leaves from the sprigs.
Chop the large morels coarsely and leave the small morels whole.
Cover and steam the morels, the oil, the onions, the garlic, the thyme leaves and the rock salt in a frying pan for 10 minutes.
Add the No Moo, vegan fondue and white wine (if using) and bring to the boil. Stir constantly.
Finally, season the morel fondue with salt and some freshly ground pepper and pour into a fondue pan.

In addition to the classic white bread, caraway bread, potatoes, vegetables or fruit such as apples and pears can also be used for tossing in the fondue.

Ingredients for 2 Servings

400 g no moo, vegan fondue [Order No: 412]
20 g dried morels
200 g soaking water
1 tbsp sunflower oil
1 medium onion
2 cloves of garlic
2 small sprigs of thyme
1 tsp rock salt [Order No: 305]
pepper and salt

As you like:
1 dl white wine

Nutritional Information per 100 g
Energy
798.7 kJ /191 kCal
Carbohydrates
6.4 g
Protein
2.6 g
Fat
17 g
Dietary fiber
3.6 g