|
SHITAKE, ARTICHOKE AND FONTINA FONDUE
Makes 12 servings
|
|
INGREDIENTS
|
1 1/2 cups shiitake mushrooms, trimmed, cleaned and finely chopped
4 cups shredded Fontina cheese (about 1 pound)
1 cup canned artichoke hearts, finely chopped
1 Tbs. chopped fresh chives or 2 tablespoons dried
1 Tbs. fresh thyme leaves, or1teaspoon dried
1/2 tsp. salt / freshly ground pepper to taste
|
1 Tbs. cornstarch
2 Tbs. butter
2 Tbs. chopped shallots
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup lemon juice
|
|
PREPARATION
- In a medium-size bowl, toss the cheese with the cornstarch. In a medium-size heavy bottomed saucepan heat the butter over medium heat. Add the shiitake mushrooms and shallots; cook 3 to 4 minutes. Add the artichoke hearts and continue cooking 3 minutes. Stir in the wine, broth and lemon juice. Heat until just barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the thyme, chives, salt and pepper.
- Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue
burner. Serve immediately.
FOR DIPPING
- Boiled peeled shrimp
- Steamed small red-skinned potatoes
- Onion and herb focaccia cut in bite-size pieces
Provided by United Dairymen of Idaho
|
|
|
