Mushrooms and chicken stock make great fondue.
A great-tasting twist on an old fondue favourite.
Mushroom Fondue Recipe Ingredients
500g (or approx 1 lb) mushrooms, roughly sliced
55g (or approx 2 oz) butter
150ml (or approx 5 fl oz) chicken stock
150ml (or approx 5 fl oz) heavy/ thickened cream
3 teaspoons cornflour
2 cloves garlic, roughly chopped
salt & black pepper (freshly ground)
Mushroom Fondue Recipe Directions
In a large, deep-sided pan over a medium heat, melt the butter.
Add in mushrooms and garlic.
Add in chicken stock.
Simmer gently for 10 minutes.
Remove from heat.
Into the bottom of the fondue pot, add about one-third of the cream.
Blend in the cornflour with the cream.
Add in remaining cream, stirring continuously.
Pour in mushroom & garlic puree.
Heat over fondue burner set to low heat.
Add in salt, pepper and cayenne pepper to taste.
Eat with cubed cheese, salami or vegetables.