Creamy Mushroom Fondue
1/4 cup butter
1lb mushrooms, finely chopped
2 cloves garlic, crushed
2/3 cup Chicken stock
2/3 cup Heavy cream
3 teaspoons corn flour
salt and pepper
pinch of cayenne pepper
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 food processor.
Put a little cream into the fondue pot, blend in corn flour smoothly, then add remaining cream and mushroom puree.
Heat to simmer and cook until thickened, stirring frequently.
Season with salt, pepper and cayenne.
Serve with cubes of Jarlsburg or Provolone
Pairs Well With
Put a spin on an old classic, Instead of dipping mushrooms in cheese, dip the cheese in the mushrooms.