mushroom fondue
- Categories
- None
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Butter |
| 1 pounds | Mushrooms, finely chopped |
| 2 | Cloves garlic, crushed |
| 5 fluid ounce | Chicken stock |
| 5 fluid ounce | Double (thick) cream |
| 3 teaspoons | Cornflour |
| Salt and pepper | |
| pinch | Cayenne pepper |
| Cubes of cheese and garlic sausage, to serve |
Method:
Melt butter in a saucepan, add mushrooms and garlic and cook gently for 10 mins. Add stock and simmer for 10 minutes. Cool slightly and puree in a blender or food processor. Put a little cream into the fondue pot, blend in cornflour smoothly, then add remaining cream and mushroom puree. Heat to simmer and cook over a gentle heat until thickened, stirring frequently. Season with salt, pepper and cayenne.
Serve with cubes of cheese and garlic sausage.
(Serves 4-6)
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