Toss the cheese with the flour in a bowl and set aside. In a fondue pot, heat the oil over high heat until it just starts to smoke. Add the mushrooms and stir to coat with oil. Season with salt and pepper to taste.
Cook the mushrooms, stirring occasionally, until most of their liquid has evaporated, 7 to 10 minutes. Add the wine and bring to a boil. Decrease the heat to medium-low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. Serve immediately
Makes 3 1/2 cups
Serve with toasted baguette cubes, roasted or boiled red potatoes, assorted pickles, boiled pearl onions, cooked garlic sausages or bratwurst, cut into bite-sized chunks
Reprinted with permission from ©Lenny Rice and Brigid Callinan, Fondue, published by Ten Speed Press click for book review
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