Mushroom Fondue recipe
This mushroom and cheese fondue is good enough to be a soup. Serve with spicy sausages for a fondue that's perfect for cold evenings and the holiday season.
Ingredients:
1 tablespoon butter
1 pound mushrooms, finely chopped
1 cloves garlic, crushed
1 cup chicken stock
1 cup whipping cream
1 tablespoon cornstarch
Salt and black pepper, to taste
Pinch cayenne pepper
Cheese, for serving
Cooked sausage, for serving
Directions:
1) Melt butter in a large pan over medium heat. Add mushrooms and garlic; cook 10 minutes, stirring occasionally. Add stock and bring to a simmer; cook 10 minutes.
2) Transfer mixture to a food processor; puree until smooth. Set aside.
3) Whisk together cream and cornstarch in a small bowl. Transfer to fondue pot. Add reserved mushroom puree; whisk to combine. Bring to a simmer over medium-high; cook until thickened, stirring.
4) Season with salt, pepper, and cayenne. Serve with cheese and sausage.
Back to the Fondue Recipes home page.
Conversions | |
---|---|
1 lb | about 454g (453.59 grams based on 453.59 grams in a pound) |
1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |
Data:

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