Mushroom Fondue Recipe

Name: Mushroom Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil; 8 cups white mushrooms, quartered; 1 white onion, diced; 1 tablespoon chopped garlic; 2 cups chicken broth; 2 cups cream; 8 cups chopped spinach; 1 cup shredded parmesan cheese; 1/2 cup chopped tarragon; 1/4 cup sherry wine vinegar; salt & freshly ground black pepper, to taste

Servings: persons

1 cup olive oil
8 cups white mushrooms, quartered
1 white onion, diced
1 tablespoon chopped garlic
2 cups chicken broth
2 cups cream
8 cups chopped spinach
1 cup shredded parmesan cheese
1/2 cup chopped tarragon
1/4 cup sherry wine vinegar
salt & freshly ground black pepper, to taste

1
Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from pan and set aside.
2
Turn the pan to medium heat and add the remaining 1/2 cup olive oil, onions and garlic and saute for about 10 minutes. Add chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season witth salt and pepper to taste.
3
Pour mixture into a fondue pot. Surround with seared mushrooms. Dip the mushroms into the mixture.

1384

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup olive oil, 8 cups white mushrooms, quartered, 1 white onion, diced, 1 tablespoon chopped garlic, and more.

Yes, Mushroom Fondue falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Fondue

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