Yield: 4 Servings
|1 pounds||Mushrooms, finely chopped|
|2 \N||Cloves garlic, crushed|
|5 fluid ounce||Chicken stock|
|5 fluid ounce||Double (thick) cream|
|\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.