MUSHROOM CHEESE FONDUE
by Bob Hosh
(Demonstrated at PEEC 2000 and served at 6/24/2000 wine & cheese party)
Ingredients:
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.
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.
