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 |
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)