Sautéed porcini

Porcini flambéed with Cognac and Madeira, and then encrusted with Piedmont hazelnuts – mushrooms have never tasted this delicious! Now grate over the «Alter Schweizer» cheese and the satisfaction is complete!

  • Main course


serves 8 Personen
100 ml olive oil
400 g fresh porcini, cleaned and sliced
150 g «Alter Schweizer»
1 piece onion, cubed
1 piece garlic clove, cubed
50 g butter
1 branch thyme
1 branch sage
50 ml Cognac
50 ml Madeira
1 tbsp aged balsamic
1 tbsp sherry vinegar
1 bundle flat-leaf parsley, finely chopped
50 g Piedmont hazelnuts
50 g garden herbs


  1. Brown the porcini in olive oil together with the onions and garlic.

    As soon as the mushrooms start to color, add the thyme, sage, and butter.

    Flambée with Cognac and Madeira. Add the nuts and a dash of Sherry vinegar and reduce the mixture.

    Serve immediately on a warm plate. Garnish with a little aged Aceto balsamic vinegar and garden herbs.

    Serve straightaway, using a truffle grater or Microplane to grate over the “Alter Schweizer” cheese in front of your guest.

Recipe from

Christian Kuchler

Cheese types used

Alter Schweizer

What do you get when you mix genuine passion for cheesemaking with superbly fresh Swiss milk? Culinary cloud nine! Our «Alter Schweizer» cheese spends ten months maturing and developing its sophisticated flavor blend: Strongly aromatic and surprisingly smooth. A rustic hard cheese with a crumbly texture which turns a subtle caramel note into a masterpiece of authentic cheese tradition. The lush green meadows of the region around Lake Constance provide a wonderfully fertile area for top-quality cow's milk.

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