Chanterelle Mushroom Baked Fondue
Creamy, melted cheese and freshly foraged wild chanterelles, are the perfect combination. My Chanterelle Mushroom Fondue is a delicious appetizer or light meal for a warm summer evening!
Appetizer, Side Dish
chanterelle mushrooms, corn free, foraging, gluten free, grain free, primal, vegetarian
Mini Cast Iron Skillet
Butter (or ghee)
1 to 2
cleaned & coarsely chopped
dry white white
+ more as needed to thin
In a large skillet over medium heat, saute chanterelles and shallots in butter until soft, about 5 minutes.
*Reserve small whole mushrooms for garnish, if desired* ** For a smoother fondue, transfer cooked mushroom/onions to your food processor and pulse to finely chop, then place back in the skillet **
Add wine and fresh thyme, increase heat to medium/high to a simmer. Allow to cook until nearly all the liquid is evaporated.
Add heavy cream and cream cheese, stir while melting.
Add shredded cheese and continue stirring until smooth.
Fonude can be served immediately or topped with additional cheese, reserved cooked mushrooms and broiled to lightly brown.
Recipe from www.HealthStartsintheKitchen.com