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Recipe: Goat Cheese and Mushroom Fondue

Written by Redwood Hill on . Posted in Recipes

Recipe: Goat Cheese and Mushroom Fondue Recipe

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  • Yield: 1 (4 Servings)


  • 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)


  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.
  5. Serves 4 appetizer servings.


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