Appetizer > Swiss

Mushroom Fondue Recipe

Ingredients with Measurements:
- 1 pound of mushrooms, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of chicken broth
- 1 cup of heavy cream
- 1 cup of shredded Gruyere cheese
- 1 cup of shredded Emmental cheese
- 1 tablespoon of lemon juice
- Salt and pepper to taste

Special Equipment Needed:
- Fondue pot
- Fondue forks

Step-by-Step Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the sliced mushrooms and garlic and cook until the mushrooms are tender and browned, about 10 minutes.
3. Sprinkle the flour over the mushrooms and stir to combine.
4. Slowly pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens.
5. Add the shredded Gruyere and Emmental cheeses to the skillet and stir until melted and smooth.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Transfer the mixture to a fondue pot and keep warm over low heat.
8. Serve with fondue forks for dipping.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 425
- Fat: 36g
- Carbohydrates: 8g
- Protein: 19g

Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Swiss cheese can be used instead of Gruyere and Emmental.

Variations:
- Add chopped cooked bacon or ham for a meatier version.
- Add chopped fresh herbs such as thyme or parsley for extra flavor.

Tips and Tricks:
- Use a non-stick skillet to prevent the mushrooms from sticking.
- Keep the fondue warm over low heat to prevent it from separating.

Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the fondue in a saucepan over low heat, stirring constantly, until heated through.

Presentation Ideas:
- Serve the fondue in a fondue pot on a platter surrounded by sliced bread, vegetables, and fruit for dipping.

Garnishes:
- Fresh herbs such as thyme or parsley can be sprinkled on top for a pop of color.

Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested Side Dishes:
- Sliced baguette, vegetables such as broccoli or cauliflower, and fruit such as apples or pears.

Troubleshooting Advice:
- If the fondue is too thick, add a splash of chicken broth or heavy cream to thin it out.
- If the fondue separates, whisk in a tablespoon of cornstarch to help thicken and emulsify the mixture.

Food Safety Advice:
- Keep the fondue at a safe temperature of 140°F or above to prevent bacterial growth.

Food History:
- Fondue originated in Switzerland in the 18th century as a way for farmers to use up leftover cheese and bread during the winter months.

Flavor Profiles:
- Creamy, cheesy, and savory.

Serving Suggestions:
- Serve as an appetizer or main course.

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Region: Swiss

Taste: Rich, Savory, Cheesy, Creamy, Umami, Earthy