Gorgonzola Arugula Fondue with Mushrooms

For the gorgonzola-arugula fondue with mushrooms, coarsely grate the cheese. Peel the potatoes and boil until soft. Wash the arugula salad, spin dry and cut into bite-sized pieces. Clean the mushrooms, chop into bite-sized pieces, place in a bowl and sprinkle with lemon juice.

Peel and halve the garlic and brush the inside of the fondutopf with one half of the garlic. Finely chop the remaining garlic.

Put the cheese into the fondue pot, add the second, chopped garlic half, empty white wine into it and bring the mixture to a boil.

Mix the cornstarch in the schnapps until smooth and add to the cheese mixture, season with pepper, nutmeg and lemon juice.

Just before serving the fondue, mix in the Gorgonzola and arugula. Now you can dip mushrooms, potatoes or even bread and baguette into the gorgonzola-arugula fondue, just as you like.

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