Garlic Mushroom Fondue Recipes

MUSHROOM FONDUE

Steps:

• Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from pan and set aside.
• Turn the pan to medium heat and add the remaining 1/2 cup olive oil, onions and garlic and saute for about 10 minutes. Add chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season witth salt and pepper to taste.
• Pour mixture into a fondue pot. Surround with seared mushrooms. Dip the mushroms into the mixture.

MUSHROOM FONDUE

Steps:

• Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot, add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from the pan and set aside.
• Turn the pan to medium heat and add the remaining 1/2 cup of the olive oil, onions and garlic and saute for about 10 minutes. Add the chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season with salt and pepper, to taste.
• Pour mixture into a fondue pot. Surround with the seared mushrooms. Dip the mushrooms into the mixture. Serve immediately.

GARLIC MUSHROOMS

Steps:

• Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms and 1 1/2 teaspoons salt; cook until softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons olive oil, the garlic, chile and paprika and cook over medium heat until the garlic softens, 1 to 2 minutes.
• Add the sherry and lemon juice to the pan; cook until the mushrooms are tender, 2 to 3 minutes. Sprinkle with the parsley.

GARLIC MUSHROOM FONDUE

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.

FONDUE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange open-side down on the rack. Bake until tender, about 30 minutes.
• Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the panko and cook, stirring occasionally, until golden, about 5 minutes. Stir in the parsley, lemon zest and 1/2 teaspoon salt.
• Turn the mushrooms open-side up. Fill each with 1/2 teaspoon of the panko mixture and a cube of cheese; sprinkle with more of the panko mixture. Bake until the cheese is melted and the panko is golden, 5 minutes.

GARLIC CHEESE FONDUE

Steps:

• Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat.
• Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat.
• Add cheese mixture by handfuls, whisking until melted and smooth after each addition.
• Mix in more wine by tablespoonfuls to reach desired consistency.
• Transfer to fondue pot.
• Set fondue over candle or canned heat.
• Serve fondue with bread.