Sondra Bernstein’s first restaurant, the Girl and the Fig, is an institution and from the beginning of her culinary career in Sonoma County, Sondra’s been an enthusiastic fan of Redwood Hill Farm artisan goat cheese. Over the years she’s developed a number of recipes showcasing our goat milk cheese and has included Redwood Hill Farm in her cookbooks. Enjoy her easy and fabulous fondue recipe using our Smoked Goat or Aged Goat Cheddar.
Smoked Goat Cheddar and Mushroom Fondue
- Yield: 3 cups (4, appetizer size Servings)
- Ready In:
A trio of mushroom varieties and Redwood Hill Farm aged goat cheddar are the basis for this hearty fondue.
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 pound mushrooms button, sliced
- 1/2 pound mushrooms chantrelle, sliced
- 1/4 pound mushrooms shitake, sliced
- 2 Tbsp fresh herbs chopped (thyme, parsley, sage)
- salt to taste
- pepper to taste
- 1/4 cup white wine
- 1 Tbsp cornstarch
- 2 cups Redwood Hill Farm Smoked Goat Cheddar grated. (Or use Redwood Hill Farm Aged Goat Cheddar)
- 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.
- In a stainless steel pan, combine wine and cornstarch and bring to a simmer. Reduce heat. Add cheese and stir until smooth.
- Remove from heat and add mushroom mixture, stirring until well incorporated.
- 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.
- Course: Side Dish
Tags: Goat Milk Cheddars