| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 1 |
lb |
Mushrooms, finely chopped |
| 2 |
|
Cloves garlic, crushed |
| 5 |
fl |
Chicken stock |
| 5 |
fl |
Double (thick) cream |
| 3 |
ts |
Cornflour |
|
|
Salt and pepper |
|
pn |
Cayenne pepper |
|
|
Cubes of cheese and garlic sausage, to serve |
INSTRUCTIONS
Method:
Melt butter in a saucepan, add mushrooms and garlic and cook gently for 10
mins. Add stock and simmer for 10 minutes. Cool slightly and puree in a
blender or food processor. Put a little cream into the fondue pot, blend in
cornflour smoothly, then add remaining cream and mushroom puree. Heat to
simmer and cook over a gentle heat until thickened, stirring frequently.
Season with salt, pepper and cayenne. Serve with cubes of cheese and garlic
sausage.
(Serves 4-6)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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