| Mushroom and Cheese Fondue |
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Fondue is one of the most sociable and fun foods :)
The only problem is that it's very filling, and is
a meal in itself. I tend to forget that, and serve it
as an appetizer, which is a big mistake.
Serving Suggestion: French bread cut into cubes, sausage pieces, or baby potatos for dipping Wine: Chardonnet or any dry white |
| Serves 4-6 |
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| Ingredients | Directions |
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Fondue pot 1 garlic clove, halved 1/2 Tbsp butter 1 Tbsp oil 8 oz mushrooms sliced 1/4 tsp salt |
Rub inside of fondue pot with cut garlic clove. Set the pot on high heat on top of the stove. Melt butter. Add oil and mushrooms. Saute on high until mushrooms are brown. Sprinkle with salt. Add garlic halves. Turn the heat down to medium. |
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1 cup dry white wine 1 tsp lemon juice |
Pour in wine and lemon juice; cook over medium heat until bubbly. |
|
8 oz shredded Gruyère 8 oz shredded Gouda |
Turn heat to low and gradually stir in cheeses with a wooden spoon. |
|
2 tsp cornstarch 2 Tbsp kirsch |
In a small bowl blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring, 2 to 3 minutes or until mixture is thick and smooth. Do not allow fondue to boil. |
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Dash white pepper Pinch grated nutmeg |
Season with pepper and nutmeg. |