Best Garlic Mushroom Fondue Recipes

Mushroom Fondue image

Provided by Food Network

Time 35m

Yield 10 to12 servings

Number Of Ingredients 11

1 cup olive oil
8 cups white mushrooms, quartered
1 white onion, diced
1 tablespoon chopped garlic
2 cups chicken broth
2 cups cream
8 cups chopped spinach
1 cup shredded Parmesan
1/2 cup chopped tarragon
1/4 cup sherry vinegar
Salt and freshly ground black pepper

Steps:

Heat 1/2 cup of the olive oil in a large saute pan over medium-high heat. When the oil is hot, add the mushrooms and cook until they start to brown. Make sure not to crowd the pan or the mushrooms will steam instead of searing. Remove from the pan and set aside.
Turn the pan to medium heat and add the remaining 1/2 cup of the olive oil, onions and garlic and saute for about 10 minutes. Add the chicken broth and reduce by half. Add the cream and reduce by half. Add the rest of the ingredients, simmer for 10 minutes and season with salt and pepper, to taste.
Pour mixture into a fondue pot. Surround with the seared mushrooms. Dip the mushrooms into the mixture. Serve immediately.

Fondue Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 9

2 pounds button mushrooms (about 30), stemmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 cloves garlic, chopped
3/4 cup panko breadcrumbs, plus more for topping
1/4 cup finely chopped fresh parsley
Finely grated zest of 1 lemon
6 ounces raclette cheese, cut into about 30 half-inch cubes

Steps:

Preheat the oven to 350 degrees F. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange open-side down on the rack. Bake until tender, about 30 minutes.
Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the panko and cook, stirring occasionally, until golden, about 5 minutes. Stir in the parsley, lemon zest and 1/2 teaspoon salt.
Turn the mushrooms open-side up. Fill each with 1/2 teaspoon of the panko mixture and a cube of cheese; sprinkle with more of the panko mixture. Bake until the cheese is melted and the panko is golden, 5 minutes.