Shelly's Recipe

CREAMY MUSHROOM FONDUE

Category: Dips - Hot

1/4 cup butter
1/2 lb mushrooms, chopped
1/2 onion, chopped
1 tsp crushed garlic
1/4 cup green chilies (from a can)
1 tsp Oregano
1/2 tsp paprika
salt and pepper to taste
2/3 cup chicken stock
2/3 cup heavy whipping cream
1 tbsp cornmeal
1/2 cup mild cheddar cheese (shredded)

Melt butter in a heavy pot. Add mushrooms, onion, garlic, chili, and spices. Saute or approximately 5 minutes (until veggies are limp). Add chicken stock. Bring to a slow boil, then reduce to low heat for 10 minutes. Remove from heat and cool for 2-3 minutes. Put mixture into a blender or food processor and liquefy.

Combine corn meal to 2 tbsp. of cream. Mix well. Add the rest of the cream and stir. Add cream mixture to the mushroom mixture (in the blender) and whip for 1 minute. Pour mixture into original pan and heat on medium. Add cheddar cheese and continue to stir until cheese melts. Pour into fondue pot and serve with chunks of bread, ham and/or cheese.