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Adapted
from Sondra Bernstein, the Girl and the Fig Restaurant Glen
Ellen, California. Yields four appetizer servings. |
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Goat
Cheese and Mushroom Fondue |
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Assemble:
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 of Smoked Goat
Cheddar, grated |
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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. |
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