Written by Laura Klein
4 teaspoons of corn starch
1 tablespoon fresh lemon juice
1 1/2 teaspoons olive oil
3 oz of fresh wild mushrooms, stemmed and sliced, such as shiitake, black trumpets or hedgehogs
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
1 teaspoon chopped fresh thyme
2 cups coarsely grated Gruyčre cheese (about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
1 French-bread baguette, crust on and cut into 1-inch cubes
Stir cornstarch and lemon juice in small bowl until cornstarch dissolves (add more lemon juice if needed to dissolve cornstarch); set aside.
Heat oil in medium heavy bottomed skillet over medium-high heat. Add mushrooms, shallot and thyme. Sauté until mushrooms are just tender, about 2-3 minutes.
Place champagne in heavy medium saucepan and bring to a simmer over medium heat. Remove from heat and add cheese to combine. Stir in cornstarch mixture. Return cheese mixture to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils about 12 minutes. Stir mushroom mixture into fondue. Season with white pepper to taste. Transfer cheese mixture to fondue pot. Serve with crusty French bread.
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