Garlic Mushroom Fondue

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1/4 cup chopped white onions
  • 1/2 cup chanterelle mushrooms
  • 1/2 cup sliced shiitake mushrooms
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon ground chile de arbol or 1 fresh chile de arbol, cut into rounds
  • Kosher salt and freshly ground black pepper
  • 3/4 cup dry white wine
  • 2 cups grated Monterey Jack cheese
  • 2 cups grated Oaxaca cheese or mozzarella
  • 1 tablespoon cornstarch
  • Serving suggestions: crostini or your favorite crudites
Directions
Watch how to make this recipe.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the chanterelles, shiitakes and garlic and cook on medium heat until the mushrooms are fully cooked, about 5 minutes. Add the thyme and chile de arbol and mix well until evenly incorporated. Season with salt and pepper. Remove the mushrooms to a plate.

  • To the same skillet, add the white wine and bring to a simmer. Toss the Monterey Jack and Oaxaca cheese with the cornstarch until well coated. Slowly stir the cheese into the skillet and continue to gently stir until melted and smooth.

  • Pour into a fondue pot and keep warm. Top with the reserved mushrooms and serve with crostini or your favorite crudites.


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    This recipe is featured in:

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