Prosecco fondue with mushrooms
Ingredients
for 4 people
| 2 tbsp | olive oil |
| 1 | garlic clove, squeezed |
| 3 sprig | thyme, leaves torn off |
| ½ tbsp | liquid honey |
| 1 tsp | paprika |
| ½ tsp | salt |
| a little | pepper |
| 200 g | oyster mushrooms, torn into pieces |
| 250 g | mushrooms, quartered |
| 1 | garlic clove, cut in half |
| 800 g | fondue cheese mix |
| 1 ½ tbsp | Maizena cornflour |
| 3 dl | Prosecco |
| a little | nutmeg |
| a little | pepper |
How it's done
Mushrooms
In a bowl, mix the oil with all the other ingredients up to and including the pepper. Add the mushrooms, mix, spread on a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.
Fondue
Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with the prosecco, pour into the pot, season, stir constantly over a medium heat until the cheese has melted and the fondue is creamy. Place the fondue pot on the burner, serve the fondue with the mushrooms.
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