Mushroom fondue
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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)