↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Shiitake, Artichoke and Fontina Fondue
Wonderful to dip boiled peeled shrimp, steamed small red-skinned potatoes, onion and herb focaccia cut in bite-size pieces.
4 cups shredded Fontina cheese
1 tablespoon cornstarch
2 tablespoons butter
1 1/2 cups shiitake mushrooms, trimmed,
cleaned and finely chopped
2 tablespoons chopped shallots
1 cup canned artichoke hearts, finely chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup lemon juice
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 tablespoon chopped fresh chives, or 2 tablespoons dried
1/2 teaspoon salt
freshly ground pepper to taste
In a medium-size bowl toss the cheese with the cornstarch.
In a medium-size heavy-bottomed saucepan heat the butter over medium heat. Add the shiitake mushrooms and shallots; cook 3 to 4 minutes. Add the artichoke hearts and continue cooking 3 minutes.
Stir in the wine, broth and lemon juice. Heat until just barely simmering. Add the cheese a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the thyme, chives, salt and pepper.
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with shrimp, potatoes and focaccia.
Serves 12.
view more member recipes
Shiitake, Artichoke and Fontina Fondue
Category: Recipes
Prep Time: Cook Time: Total Time:
Shiitake, Artichoke and Fontina Fondue
Wonderful to dip boiled peeled shrimp, steamed small red-skinned potatoes, onion and herb focaccia cut in bite-size pieces.
4 cups shredded Fontina cheese
1 tablespoon cornstarch
2 tablespoons butter
1 1/2 cups shiitake mushrooms, trimmed,
cleaned and finely chopped
2 tablespoons chopped shallots
1 cup canned artichoke hearts, finely chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup lemon juice
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 tablespoon chopped fresh chives, or 2 tablespoons dried
1/2 teaspoon salt
freshly ground pepper to taste
In a medium-size bowl toss the cheese with the cornstarch.
In a medium-size heavy-bottomed saucepan heat the butter over medium heat. Add the shiitake mushrooms and shallots; cook 3 to 4 minutes. Add the artichoke hearts and continue cooking 3 minutes.
Stir in the wine, broth and lemon juice. Heat until just barely simmering. Add the cheese a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the thyme, chives, salt and pepper.
Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with shrimp, potatoes and focaccia.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fontina Fondue
by sgre52160
1/2 pound fontina cheese, cut into 1/2-inch cubes 1/2 cup half-and-half 2 tablespoons butter 1/2 teaspoon salt 2 egg yolks 1 loaf (1 pound) Italian bread, cut into 1-inch cubes In a medium sau
by sgre52160
1/2 pound fontina cheese, cut into 1/2-inch cubes 1/2 cup half-and-half 2 tablespoons butter 1/2 teaspoon salt 2 egg yolks 1 loaf (1 pound) Italian bread, cut into 1-inch cubes In a medium sau
Fontina Fondue With Chardonnay
by sgre52160
1/4 cup butter 1/4 cup flour 2 cups milk 1/2 cup Chardonnay wine or other dry white wine 4 cups shredded Fontina cheese 1 container Cold Pack Swiss Almond cheese 1 tsp Dijon mustard Sourdoug
by sgre52160
1/4 cup butter 1/4 cup flour 2 cups milk 1/2 cup Chardonnay wine or other dry white wine 4 cups shredded Fontina cheese 1 container Cold Pack Swiss Almond cheese 1 tsp Dijon mustard Sourdoug
Hot Artichoke-fontina Dip
by sgre52160
A cheesy, artichoke-loaded dip served with pita chips. Ingredients: 1 tablespoon olive oil 1/2 medium yellow onion, minced 3 cloves garlic, minced 1/3 cup dry white wine (i.e. chardonnay or s
by sgre52160
A cheesy, artichoke-loaded dip served with pita chips. Ingredients: 1 tablespoon olive oil 1/2 medium yellow onion, minced 3 cloves garlic, minced 1/3 cup dry white wine (i.e. chardonnay or s
Hot Artichoke Fontina Dip
by sgre52160
2 cans (14-ounce) artichoke hearts, drained 8 ounces Fontina cheese, cubed 4 ounces Neufchâtel cream cheese 1/3 cups grated Parmesan cheese 1/3 cups chopped parsley 2 tablespoons capers 2 clove
by sgre52160
2 cans (14-ounce) artichoke hearts, drained 8 ounces Fontina cheese, cubed 4 ounces Neufchâtel cream cheese 1/3 cups grated Parmesan cheese 1/3 cups chopped parsley 2 tablespoons capers 2 clove
Cheese And Artichoke Fondue
by sgre52160
1 1/2 cups diced process American cheese loaf (8 oz) 1 cup milk 1 tbsp Worcestershire sauce 1 tbsp Gold Medal® flour 1 tsp ground mustard 1 1/2 cups shredded sharp Cheddar cheese (6 oz) 1
by sgre52160
1 1/2 cups diced process American cheese loaf (8 oz) 1 cup milk 1 tbsp Worcestershire sauce 1 tbsp Gold Medal® flour 1 tsp ground mustard 1 1/2 cups shredded sharp Cheddar cheese (6 oz) 1
view more member recipes
related CDKitchen recipes
Fontina And Gruyere Cheese Fondue
Baileys Irish Cream Chocolate Fondue
Milk Chocolate Fondue
Potato Gnocchi With Fontina Cheese Sauce
Classic Fondue Bourguignonne
Easy Fondue Cheese Dip
Heart-Shaped Mozzarella and Fontina Pizza
Chocolate-Nut Fondue
Vanilla Fondue
Spam And Cheez White Trash Fondue
Recipe Quick Jump