Mushroom & Mozzarella Fondue
Cheesy and delicious Mushroom fondue. Served with Oude Molen VSOP Cape Brandy
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
- 400 g portabellini or button mushrooms, halved
- 4 sprigs fresh rosemary
- Bunch of fresh sage leaves
- 300 g buffalo mozzarella, drained and torn into pieces
Instructions
- Preheat oven on grill. 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.
- Heat a medium sized oven proof 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.
- 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.