Roasted Mushroom Fondue Recipe

Preheat and prepare mushrooms

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Spread the cleaned crimini mushrooms in a single layer on the sheet.

In a small bowl, whisk together 2 tablespoons olive oil, thyme leaves, garlic powder, 3/4 teaspoon salt and 1/2 teaspoon pepper. Drizzle and toss to coat mushrooms evenly.

Roast mushrooms in the preheated oven for 18–22 minutes, stirring once halfway through, until mushrooms are deeply browned at the edges and have released and reabsorbed their juices. Remove from oven and set aside to cool slightly.

While mushrooms roast, reduce oven to 400°F (205°C) or use a separate 400°F rack. Arrange focaccia slices on another baking sheet.

Brush both sides of each slice lightly with 2 tablespoons olive oil, sprinkle with 1/4 teaspoon coarse sea salt and optional rosemary. Toast in the oven for 8–10 minutes, flipping once, until golden and crisp. Remove and keep warm.

Toss the shredded white cheddar and gruyère with 2 tablespoons cornstarch in a medium bowl until evenly coated (this prevents separation and gives a smooth melt).

In a medium heavy-bottomed saucepan or small fondue pot, combine 1 cup dry white wine and 1/2 cup whole milk. Warm over medium heat until it simmers gently but not a hard boil.

Stir in 1 teaspoon minced garlic and 1 tablespoon unsalted butter. Gradually add the cheese mixture in small handfuls, stirring constantly with a wooden spoon or heatproof spatula in a figure-eight motion. Allow each addition to melt before adding more to keep the temperature even.

If the cheese looks grainy or is too thick, whisk together the remaining 2 tablespoons cornstarch with 1 tablespoon cold water to make a slurry and whisk into the fondue; continue to cook gently until smooth. Adjust heat to low so the fondue stays warm but does not boil.

Stir in 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Finish by stirring in 1 teaspoon white truffle oil and 1 teaspoon Calabrian chili oil; if you prefer milder spice, start with 1/2 teaspoon of Calabrian oil and reserve the rest for drizzling.

Fold about two-thirds of the roasted mushrooms into the fondue to warm them and infuse mushroom flavor. Reserve remaining mushrooms for garnish.

Transfer the fondue to a warmed serving bowl or leave in the fondue pot on low heat. Spoon the reserved roasted mushrooms over the top.

Drizzle an extra 1/2 teaspoon white truffle oil and 1/2 teaspoon Calabrian chili oil over the fondue, if using. Sprinkle chopped fresh parsley on top.

Arrange focaccia crostini alongside for dipping. Serve immediately, stirring occasionally to keep the texture smooth. If fondue thickens as it stands, gently rewarm over very low heat and add a splash of warm milk or wine to loosen.