Categories: Dip, Fondue

Ingredients

• 1/3 c. butter
• 1.5 lb mushrooms, finely chopped
• 3 cloves garlic, crushed
• 1 c. stock
• 1 c. thick cream
• 5 t. cornflour
• S&P
• Pinch cayenne

Directions

1. Melt butter, add mushrooms and garlic and cook gently, 10 mins.

2. Add stock and summer 10 mins

3. Cool slightly and puree in blender or food processor.

4. Put a little cream into fondue pot, blend in cornflour smoothly, then add remaining cream and mushroom puree.

5. Heat to a simmer and cook over a gentle heat until thickened, stirring frequently.

6. Season to taste.

7. Serve hot or cold.

Email to a friend | Print this recipe | Back