GARLIC MUSHROOM FONDUE
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
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
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 9
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.
MUSHROOM FONDUE
Provided by Food Network
Categories appetizer
Time 35m
Yield 10 to12 servings
Number Of Ingredients 11
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.
BRIE, ROQUEFORT AND WILD MUSHROOM FONDUE
Categories Cheese Mushroom White Wine Winter Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.
- Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth.
- Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables.
MUSHROOM FONDUE SAUCE
This was always one of my favorite sauces for beef fondue. It's great with steak, chicken or on it's own. We grew up fonduing, so this is a family recipe that must be shared! I have served it many times and guests always ask for the recipe. This sauce is served warm and is excellent and easy!
Provided by rwparker
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saucepan.
- Add flour, mixing well.
- Add remaining ingredients and cook over medium heat until thick.
Nutrition Facts : Calories 139.4, Fat 11.8, SaturatedFat 7.4, Cholesterol 27.9, Sodium 283.8, Carbohydrate 5.4, Fiber 0.2, Sugar 0.4, Protein 3.4
MUSHROOM FONDUE
Make and share this Mushroom Fondue recipe from Food.com.
Provided by Vicki in Kansas Bro
Categories Vegetable
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 416.6, Fat 40.1, SaturatedFat 14.2, Cholesterol 61.9, Sodium 346.9, Carbohydrate 8.1, Fiber 1.6, Sugar 1.8, Protein 9.3
BRIE AND WILD MUSHROOM FONDUE
Categories Condiment/Spread Sauce Cheese Mushroom Appetizer Dinner Brie White Wine Party Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Bring 1 cup water to boil in small saucepan. Add porcini mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface. Coarsely chop porcini. Reserve porcini and soaking liquid.
- Melt butter in heavy large saucepan over medium heat. Add shiitake mushrooms and sauté until tender, about 3 minutes. Add shallot; sauté 1 minute. Add porcini and soaking liquid, leaving any sediment from liquid behind. Increase heat to high. Simmer until liquid evaporates, about 3 minutes. (Can be made 8 hours ahead. Cover and chill.)
- Toss Brie with cornstarch in large bowl to coat. Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper.
- Transfer fondue to fondue pot. Set pot over candle or canned heat burner. Serve with chicken, vegetables and bread.
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