Dec 30 2008
‘Herb and Mushroom Fondue with White Wine’
Ingredients:
½ Cup softened Cream cheese, cut into cubes
½ Cup grated Asiago cheese
½ Cup Romano cheese
1 Tbsp butter
½ Cup Half- and- Half cream
½ Can Cream of Mushroom soup
2 Cloves of minced Garlic
2 Tbsp minced Green onion, or sweet onions
2 Tbsp fresh lime, or lemon, juice
1 Tbsp Flour
1 Cup of dry White Wine
½ Cup fresh wild Mushrooms (Optional)
1 Tbsp fresh Chives, or fresh Parsley (Optional)
1 Tbsp fresh Lemon Thyme (Optional)
Directions:
In a bowl beat together softened cream cheese, 1/4 cup of cream, and 1/2 cup of the cream of mushroom soup until smooth. Coat Asiago and Romano cheese with flour; Set aside both mixtures. In a large double saucepan, melt butter over medium heat. Add green onions, garlic, and mushrooms; Saute until soft but not browned. Add white wine and lime, or lemon, juice; simmer together. Stir in remaining ¼ cup of cream; cook until hot but not boiling; Simmer. Add cream cheese mixture in small amounts to saucepan, whisking constantly until melted. Whisk and melt in the flour-cheese mixture until melted. Remove from heat. Stir in herbs, optional. Transfer to your fondue pot, or warmer and serve immediately.
Condiments:
Serve with an assortment of bread cubes, cooked, crisp vegetables such as broccoli, cauliflower, and asparagus, mushrooms, cherry tomatoes, and fresh slices of peppers.
