Mushroom fondue

Yield: 4 Servings

Measure Ingredient
2 ounces Butter
1 pounds Mushrooms, finely chopped
2 \N Cloves garlic, crushed
5 fluid ounce Chicken stock
5 fluid ounce Double (thick) cream
3 teaspoons Cornflour
\N \N Salt and pepper
\N pinch Cayenne pepper
\N \N Cubes of cheese and garlic sausage, to serve


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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