Garlic Mushroom Fondue
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 427
- Total Fat
- 31
- Saturated Fat
- 17
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 85
- Sodium
- 628
- Total: 25 min
- Active: 25 min
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
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.