Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot, add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from the pan and set aside.
Turn the pan to medium heat and add the remaining 1/2 cup of the olive oil, onions and garlic and saute for about 10 minutes. Add the chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season with salt and pepper, to taste.
Pour mixture into a fondue pot. Surround with the seared mushrooms. Dip the mushrooms into the mixture. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Scott Leibfried