Name: Mushroom Fondue
Ingredients: 60g / 2oz / 1/4 cup butter; 500g / 1lb mushrooms, finely chopped; 2 cloves garlic, crushed; 155ml / 5floz / 2/3 cup chicken stock; 155ml / 5floz 2/3 cup double (thick) cream; 3 teaspoon cornflour; salt and pepper; pinch of cayenne pepper; cubes of cheese and garlic sausage, to serve

Mushroom Fondue

Ingredients

60g / 2oz / 1/4 cup butter
500g / 1lb mushrooms, finely chopped
2 cloves garlic, crushed
155ml / 5floz / 2/3 cup chicken stock
155ml / 5floz 2/3 cup double (thick) cream
3 teaspoons cornflour
salt and pepper
pinch of cayenne pepper
cubes of cheese and garlic sausage, to serve

Instructions

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, papper and cayenne. Serve with cubes of cheese and garlic sausage. (Serves 4-6)