Name: Mushroom Cheese Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Swiss
Ingredients: 1 pound mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced; 2 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup dry white wine; 1 cup chicken or vegetable broth; 1 teaspoon Dijon mustard; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 8 ounces Swiss cheese, shredded; 8 ounces Gruyere cheese, shredded; Baguette, cubed, for dipping; Assorted vegetables, such as cherry tomatoes, cooked baby potatoes, or blanched broccoli florets, for dipping

Instructions

In a large skillet or fondue pot, melt the butter over medium heat. Add the sliced mushrooms and minced garlic, and cook until the mushrooms are soft and any liquid has evaporated, about 8-10 minutes.
Sprinkle the flour over the mushrooms and stir to coat. Cook for an additional 1-2 minutes to get rid of the raw flour taste.
Pour in the white wine and broth, stirring constantly until the mixture thickens and starts to simmer, about 5-7 minutes.
Add the Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper, stirring well to combine all the flavors.
Lower the heat to medium-low and gradually add the shredded Swiss and Gruyere cheeses, a handful at a time, stirring constantly until the cheese is fully melted and the fondue is smooth and creamy.
Adjust the seasoning with salt and pepper to taste.
Transfer the fondue to a fondue pot if not already using one, and place it over a low flame to keep warm.
Serve the Mushroom Cheese Fondue alongside the cubed baguette and assorted vegetables for dipping. Enjoy the rich, cheesy goodness with your favorite company!

Ingredients

Instructions

Nutrition Facts

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