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Jennifer Bishop Hamm
Cheese Fondue With Mushrooms
A tasty recipe. The vegetarian main course contains the following ingredients: mixed mushrooms, butter, garlic (finely chopped), dried oregano, dry white wine (or vegetable stock, of tablet), grated cheese (eg emmental), grated extra cheese, cornflour and cognac (liqueur) ).
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Ingredients
Directions
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Clean the mushrooms and cut them into small pieces.
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Heat butter in fondue pan and fry mushrooms with garlic and oregano for 3-4 minutes on a high heat.
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Sprinkle with salt and pepper.
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Create mushrooms on plate.
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Pour the wine or stock in the fondue pan and bring it to a boil.
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Grate the grated cheese in portions with a wooden spoon, with warm wine or stock, until all the cheese has melted.
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Loosen maizena with cognac (or white wine).
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Mix the maizenapapje and fried mushrooms with cheese and let the fondue stir.
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If necessary, add tl lemon juice for better binding.
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Put the fondue pot on the table.
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Alternate vegetables and bread to fondue fork and dip into cheese fondue..
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Nutrition
565Calories
Sodium19% DV465mg
Fat66% DV43g
Protein78% DV39g
Carbs1% DV4g
Fiber24% DV6g
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