Crispy Portabella Mushroom Fondue Recipe
Make Crispy Portabella Mushroom Fondue Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mushroom Preparation
Fondue
Dipping Items
Method
Mushroom Preparation
- 1
Clean the Mushrooms
Gently wipe the Portabella mushrooms with a damp cloth to remove any dirt. Remove the stems and gills for a cleaner taste.
- 2
Season the Mushrooms
In a large bowl, mix the olive oil, salt, and black pepper. Add the cleaned Portabella mushrooms and coat them evenly with the mixture.
- 3
Fondue Preparation
- 4
Melt the Cheese
In a medium saucepan, combine the minced garlic and white wine. Heat over medium until it simmers, then gradually add the grated Gruyère and Emmental cheeses, stirring continuously until melted and smooth.
- 5
Thicken the Fondue
In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Add this mixture to the melted cheese and stir until the fondue thickens, about 2-3 minutes.
- 6
Season the Fondue
Add the fresh thyme leaves, grated nutmeg, and additional black pepper to the cheese mixture. Stir well to combine.
Serving
- 7
Serve with Dipping Items
Transfer the hot cheese fondue to a serving bowl. Serve immediately with crispy Portabella mushrooms, crusty bread cubes, and assorted vegetables for dipping.
