Mushroom & Mozzarella Fondue https://bit.ly/3KN7W2s has serious autumn vibes! It’s also the easiest fondue you’ll ever make and it’s just such a lovely dish to socialise around. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #cheese #mozzarella #fondue #autumn
Mushroom & Mozzarella Fondue
Serves 4
Ingredients
8 slices baguette
olive oil, for brushing
sea salt and black pepper, to taste
1 clove garlic, peeled but kept whole
2 tbsp butter
400g Portabellini or Button mushrooms, halved
4 sprigs fresh rosemary
bunch of fresh sage leaves
splash of brandy
300g buffalo mozzarella, drained and torn into pieces
Method
1 Preheat oven on grill.
2 Brush slices of baguette with a little olive oil and sprinkle them with salt. Grill until golden and crisp. Remove from the oven and rub with the garlic clove while still warm. Set aside.
3 Heat a medium-sized ovenproof frying pan over high heat. Melt the butter and add the mushrooms, rosemary and sage. Season well with salt and pepper. Cook for 5 minutes until golden brown. Deglaze with a splash of brandy and flambé.
4 Scatter with the mozzarella and place under the grill for 3-5 minutes, or until melted and bubbling and beginning to brown. Serve immediately with the garlic toasts.