Mushroom, Truffle Oil, & Cheese Fondue


Mushroom, Truffle Oil, & Cheese Fondue

White. Cold. Buttery. Try an oaky Chardonnay or introduce a sweet element by opening up a Pinot Gris...


This is fondue for sophisticated tastes... a blend of mushrooms and cheeses combined with a thread of truffle oil make this a decadent and savory treat. Our favorite dippers for this fondue are light, crunchy breadsticks or herb and cheese ravioli. You could make an entire meal of it if you wish!


6 oz. assorted mushrooms: white, shitake & crimini, stemmed and chopped
1 tblsp. butter
6 oz. white cheddar, shredded
1 tblsp. white truffle oil
3 oz. aged Parmigiano, grated
Freshly cracked black pepper

How to Serve:

In a heavy saucepan, sauté mushrooms in butter until soft, then add the cheddar, truffle oil and Parmigiano. Stir often until the cheese begins to melt and the mixture becomes creamy and smooth. Salt and pepper to taste.

Transfer cheese mixture to a fondue pot and place over a low flame, or pour into a warm ramekin and serve immediately with assorted dippers.

Wine Pairings:
Ideas for Dippers:
• Chilled shrimp
• Steamed asparagus spears
• Raw zucchini, cut into matchsticks
• Raw button mushrooms, washed and patted dry
• Cherry tomatoes
• Large pasta, like rigatoni or raviolis
• Bread cubes - try sourdough, walnut, or a buttery croissant
• Crackers or breadsticks


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