Cheese Fondue With Chiles And Mushrooms Recipes

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GARLIC MUSHROOM FONDUE



Garlic Mushroom Fondue image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1/4 cup chopped white onions
1/2 cup chanterelle mushrooms
1/2 cup sliced shiitake mushrooms
4 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 teaspoon ground chile de arbol or 1 fresh chile de arbol, cut into rounds
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
2 cups grated Monterey Jack cheese
2 cups grated Oaxaca cheese or mozzarella
1 tablespoon cornstarch
Serving suggestions: crostini or your favorite crudites

Steps:

  • Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the chanterelles, shiitakes and garlic and cook on medium heat until the mushrooms are fully cooked, about 5 minutes. Add the thyme and chile de arbol and mix well until evenly incorporated. Season with salt and pepper. Remove the mushrooms to a plate.
  • To the same skillet, add the white wine and bring to a simmer. Toss the Monterey Jack and Oaxaca cheese with the cornstarch until well coated. Slowly stir the cheese into the skillet and continue to gently stir until melted and smooth.
  • Pour into a fondue pot and keep warm. Top with the reserved mushrooms and serve with crostini or your favorite crudites.

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