Mushroom Fondue | Sanjeev Kapoor Khazana

Creamy cheesy mushroom fondue served with toasted bread cubes. A must try !

MUSHROOM FONDUE

Ingredients

200 grams button mushrooms, cut into quarters
100 grams shimeji mushrooms, chopped
1 tablespoon olive oil
6-8 garlic cloves, chopped
2 sprigs fresh rosemary
Salt to taste
1 tablespoon refined flour (maida)
White pepper powder to taste
2 cups milk
¼ cup grated cheddar cheese

Method

1. Heat olive oil in a deep non-stick pan. Add garlic and sauté for a minute.
2. Add rosemary, button and shimeji mushrooms and salt and mix well. Add flour and mix.
3. Add 2 cups water, stir to mix and bring to a boil. Add pepper powder, mix and boil for a minute.
4. Blend the mushroom mixture to a smooth puree and transfer in a non-stick pan on heat.
5. Add milk and mix. Add cheese and salt, mix well and bring to a boil.
6. Fill the mushroom mixture in a fondue pot, place over heat and serve immediately with toasted bread cubes.

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ingredients
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Cuisine - Swiss
Course - Dips
Dish - Dips
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