Mushroom Fondue recipe


2 oz Butter.
1 lb Mushrooms, finely chopped.
2 x Cloves garlic, crushed.
5 fl oz Chicken stock.
5 fl oz Double cream.
3 teaspoons of Cornflour.
Salt and pepper.
Pinch Cayenne pepper.

To Serve:
Cubes of cheese and garlic sausage.


  1. Melt the butter in a saucepan. Add the mushrooms and garlic then cook gently for 10 mins.

  2. Add the stock and simmer for 10 minutes. Cool slightly and puree.

  3. Put a little cream into the fondue pot. Blend in the cornflour smoothly, then add the remaining cream and mushroom puree. Heat to simmer and cook over a gentle heat until thickened, stirring frequently.

  4. Season with cayenne pepper, salt and pepper.

  5. Serve with the cubes of cheese and sausage

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2 ozabout 57g (56.699 grams based on 28.3495 grams in an ounce)
1 lbabout 454g (453.59 grams based on 453.59 grams in a pound)


Published: January 10, 2007