Mushroom Fondue

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  • 1/4 cup butter
  • 1 pound mushrooms, finely chopped
  • 2 cloves garlic, crushed
  • 2/3 cup chicken stock
  • 2/3 cup heavy cream
  • 3 teaspoons flour
  • Salt and pepper
  • Pinch of cayenne pepper
  • Cubes of cheese and garlic sausage


  1. Melt butter in a saucepan. Add mushrooms and garlic and cook gently for 10 minutes. Add stock and simmer for 10 minutes.
  2. Cool slightly and puree in a blender or food processor.
  3. Put a little cream into the fondue pot, blend in flour smoothly, then add remaining cream and mushroom puree. Heat to simmer and cook over a gentle heat until thickened, stirring frequently.
  4. Season with salt, pepper and cayenne.
  5. Serve with cubes of cheese and garlic sausage.

Serves 4 to 6.