Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Snow Day Cooking
Save Recipe Print
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a fondue pot

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.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

No-Chop Garlic Bread

Recipe courtesy of Jeff Mauro

Sticky Honey-Chili Garlic Grilled Chicken with Cucumber Salad

Recipe courtesy of Katie Lee

Halloween Candy Fondue

Recipe courtesy of The Kitchen

Slow Cooker Chocolate Fondue

Recipe courtesy of Food Network

Peanut Butter Chocolate Fondue

Recipe courtesy of Katie Lee

Poblano and Corn Queso Fundido (Fondue)

Recipe courtesy of Marcela Valladolid

Sunny's Peanut Butter Chocolate Fondue

Recipe courtesy of Sunny Anderson

Dad's Mushrooms

Recipe courtesy of Travis Feltner|Chase Feltner|Grant Feltner

Mushroom Crepes

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories