Mushroom Fondue


This recipe originally came from the Wauwatosa Junior Women's Club and is a family treasure and party favorite.

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Preheat: °Yield: 4-8 servings
Prep: 0:10Wait: 0:00Cook: 0:30

Ingredients/Directions

  • Day-old French or Italian bread (~1 baguette/recipe)
    • Slice into cubes, set aside
  • ½ lb Mushrooms- sliced very thin
  • 4 tbsp Butter
    • Saute 5 minutes over high heat
  • ¾ - 1 tsp Salt (originally 1 to 1½ tsp)
  • ½ tsp Pepper
    • Add.
    • Tilt pan and separate fat from mushrooms.
  • 2 tbsp flour
    • Blend flour into fat.
  • 1-1/3 cup evaporated milk
    • Add gradually, cooking over medium heat, stirring constantly until reaches boiling.
    • Cook on low heat 10 minutes, stirring occasionally.
  • 1 cup grated Swiss Cheese (¼ lb)
    • Add & serve.

Notes

  1. Save the remaining evaporated milk to thin the fondue if you put too much cheese in it. (1-1/3 cups = a little less than 11 oz.)
  2. The fondue can be made ahead of time and re-heated right before serving. If it’s made more than an afternoon ahead, I usually wait to add the cheese until right before serving. If sooner, I just make the whole thing from start to finish. Don’t ask me for a scientific reason for the two ways. My Mom did it that way.

Fondue tools. There are two schools of thought on how to eat fondue: barbed fondue forks and wooden skewers. I won’t even discuss the sacrilegious use of regular forks- the shame! Barbed fondue forks tend to hold onto the bread, fruit or meat better than wooden skewers, and their color-coded tops prevent mix-ups and arguments over whose food is whose. Of course, if a fight does ensue, the forks themselves can be used to escalate the conflict, with sad and regrettable results often following. Skewers don’t hold onto the food quite as well, causing numerous ‘Lost Little Lambs’ in the fondue pot and the inevitable scramble for the last morsel. On the plus side, they are cheap and they can be disposed of in the fireplace, alleviating the need for washing and thereby saving precious water resources. For those of us with large, gap-toothed grins, they also make excellent toothpicks, for that after-dinner faux pas.

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recipes/mushroom_fondue.txt · Last modified: 2017/01/03 21:37 by jmarcos
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