Recipes

—from Sondra Bernstein, the Girl and the Fig Restaurant Glen Ellen, California

Ingredients

• 4 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 pound button mushrooms, sliced
• 1/2 pound chanterelle mushrooms, sliced
• 1/4 pound shiitake mushrooms, sliced
• 2 tablespoons fresh herbs, chopped (thyme, parsley, sage)
• Salt and pepper
• 1/4 cup white wine
• 1 teaspoon cornstarch
• 2 cups hard goat cheese like Redwood Hills Sharp Goat Milk Cheddar or Smoked Goat Cheddar, grated
  
  

Instructions

1. In a large saucepan, heat oil over medium heat. Add garlic, mushrooms, herbs, salt and pepper. Cook about 8 minutes, or until mushrooms are tender. Set aside.
2. In a stainless steel pan, combine wine and cornstarch and bring to a simmer. Reduce heat. Add cheese and stir until smooth.
3. Remove from heat and add mushroom mixture, stirring until well incorporated.
4. Serve in a fondue pot accompanied by cut-up vegetables or fruit, grilled eggplant slices, or day-old bread, cut in cubes.

Serves 4 appetizer servings.