Mushroom Fondue

Mushroom Fondue

Ingredients:
60g / 2oz / 1/4 cup butter
500g / 1lb mushrooms, finely chopped
2 cloves garlic, crushed
155ml / 5floz / 2/3 cup chicken stock
155ml / 5floz 2/3 cup double (thick) cream
3 teaspoons cornflour

Directions:
salt and pepper
pinch of cayenne pepper
e-book://Pages/fondue_recipes.htm 3/16/2003
Fondue Recipes of 81
cubes of cheese and garlic sausage, to serve
Melt butter in a saucepan, add mushrooms and garlic and cook gently
for 10 mins. Add stock and simmer for 10 minutes. Cool slightly
and puree in a blender or food processor. Put a little cream into
the fondue pot, blend in cornflour smoothly, then add remaining
cream and mushroom puree. Heat to simmer and cook over a gentle
heat until thickened, stirring frequently. Season with salt, papper
and cayenne. Serve with cubes of cheese and garlic sausage.
(Serves 4-6)
MUSTARD MAYONNAISE FONDUE SAUCE FOR BEEF