Italian cheese fondue with parmesan cheese and mozzarella

Name: Italian cheese fondue with parmesan cheese and mozzarella
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 200 gram Chestnut mushroom brushed clean; 300 milliliters White wine; 300 milliliters broth; 2 shallot shredded; 1 clove garlic finely chopped; 300 gram young cheese grated; 150 gram Parmesan cheese grated; 150 gram Mozzarella in cubes; 2 tablespoon cornstarch; 2 tablespoon Italian spices minced meat; 1 tablespoon dried Italian herbs; ciabatta in bars; celery in pieces; cherry / Christmas

Crazy about cheese fondue? Discover this great combination of Italian cheese fondue with Parmesan cheese and mozzarella

Ingredients

2 tablespoon olive oil
200 gram Chestnut mushroom brushed clean
300 milliliters White wine
300 milliliters broth
2 shallot shredded
1 clove garlic finely chopped
300 gram young cheese grated
150 gram Parmesan cheese grated

150 gram Mozzarella in cubes
2 tablespoon cornstarch
2 tablespoon Italian spices minced meat
1 tablespoon dried Italian herbs
Ciabatta in bars
Celery in pieces
Cherry / Christmas

Kitchen Stuff

baking form for mini muffins, greased

Directions

Heat the olive oil and fry the chestnut mushrooms for 2-3 minutes. Bring the white wine to the boil with the shallots and garlic.
Add all the cheese with stirring in portions and let it melt. Mix the cornstarch with a little water and bind the cheese mixture with it. Scoop the Italian herbs through.
Serve the fondue with the chestnut mushrooms and the other 'dippers' around it.