Roasted Mushroom Fondue Recipe
melted white cheddar, truffle, calabrian chili oil, roasted crimini mushroom, focaccia crostini 580 cal
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fondue
Roasted Crimini Mushrooms
Focaccia Crostini
Garnish & Finishing
Method
Fondue
- 1
Prepare the cheese
Finely shred the white cheddar if not pre-shredded. Toss the shredded cheese with the cornstarch in a bowl until evenly coated — this prevents graininess and helps stabilize the fondue.
- 2
Warm the liquid
In a medium heavy-bottomed saucepan over medium-low heat, combine the white wine and heavy cream. Add the butter and minced garlic. Warm gently until steam rises and small bubbles appear around the edge (do not boil), about 3–4 minutes, to cook the garlic and meld flavors.
- 3
Melt the cheese
Reduce heat to low. Add the shredded cheese a handful at a time, stirring constantly with a wooden spoon or heatproof spatula in a figure-eight motion until each addition is fully melted and smooth before adding more. Keep the heat low to avoid separation.
- 4
Finish and season
Once all cheese is incorporated and the mixture is silky (about 4–6 minutes total for melting), stir in the lemon juice, 1 tsp truffle oil, 1 tsp Calabrian chili oil, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep the fondue warm over the lowest heat or transfer to a warm serving pot; stir occasionally to maintain smoothness.
Roasted Crimini Mushrooms
- 5
Preheat and toss
Preheat oven to 220°C (425°F). On a rimmed baking sheet, toss the halved or thickly sliced crimini mushrooms with 1 tbsp olive oil, 1 tbsp melted butter, 1 minced garlic clove, fresh thyme leaves, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread mushrooms in a single layer with space between pieces to encourage browning.
- 6
Roast
Roast on the middle rack for 18–25 minutes, stirring once halfway through. Roast until the mushrooms are deeply browned at the edges and have released and then reabsorbed their juices. Remove from oven and taste for seasoning; adjust salt/pepper if needed. Keep warm until assembly.
Focaccia Crostini
- 7
Prep crostini
While mushrooms roast, arrange the focaccia slices on a separate baking sheet. Brush each piece with olive oil and sprinkle lightly with sea salt.
- 8
Toast
Toast in the 220°C (425°F) oven for 8–10 minutes, flipping once if desired, until edges are crisp and surfaces are golden. Remove and keep warm; they will crisp further as they cool slightly.
Garnish & Assembly
- 9
Assemble the fondue
Transfer the warm melted cheddar fondue to a shallow serving bowl or small fondue pot. Spoon the roasted crimini mushrooms over the center of the fondue, leaving some melted cheese visible around the edges.
- 10
Finish flavors
Drizzle 1 tsp Calabrian chili oil and 1 tsp truffle oil over the mushrooms and fondue. Scatter the thinly sliced chives on top for color and brightness.
- 11
Serve
Serve immediately with the focaccia crostini for dipping. Keep fondue warm on a low heat source or small burner if available; stir occasionally to keep smooth. Leftovers can be gently reheated over low heat with a splash of cream.
