NJMA home
Events
Forays
Foray guidelines
Directions to NJMA events, forays, and meetings
NJ Mushrooms
NJMA Newsletter
Recipes
Culinary Group
Contact info
Links
page heading
MUSHROOM CHEESE FONDUE
by Bob Hosh
(Demonstrated at PEEC 2000 and served at 6/24/2000 wine & cheese party)
Ingredients:
  • 1 lb. grated cheese such as Gruyere, Emmenthaler, or Provolone. Or a combination of the two.
  • 1 clove garlic finely minced
  • 1 lb. fresh mushrooms cleaned and finely minced
  • 2 tablespoons butter
  • 2 cups dry white wine
  • 3 tablespoons pear brandy or kirsch
  • 2 teaspoons cornstarch
Method:
Sauté mushrooms and garlic in the butter in a skillet until just done. In a cup dissolve the cornstarch in the pear brandy and have it ready. In a heavy sauce pan heat up the wine until it almost comes to a boil. At this point add the grated cheese in small batches stirring constantly with a wooden spoon. Add the sautéed mushrooms and garlic. Stir in the pear brandy cornstarch mixture. Do not let the fondue boil! Season with a few gratings of fresh nutmeg. Transfer to a chaffing dish and serve it with bite size chunks of crusty peasant style bread.
Rsh/June 2000
Serves 4-6.