Shiitake, Artichoke and Fontina Fondue
An elegant fontina fondue with bits of shiitake mushroom, artichoke hearts and shallots. Fondue turns any occasion into a party!
4 cups (about 1 pound) shredded Fontina cheese
1 tablespoon cornstarch
2 tablespoons butter
1 1/2 cups (about 6-ounces) 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 fresh lemon juice
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh chives, or 2 tablespoons dried chives
1/2 teaspoon salt
Freshly ground pepper to taste
Suggested Dippers: Boiled peeled shrimp, steamed small red-skinned potatoes, onion and herb focaccia cut in bite-size pieces
- 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.
Makes 12 appetizer servings.
Recipe provided courtesy of the American Dairy Association.