Mushroom Marsala Fondue (adashofsanity)

1/2 c butter, divided
1/3 c flour
3 c milk
12 oz Swiss cheese, shredded
6 oz Gouda cheese, shredded
2 T white wine
2 shallots, minced
2 garlic cloves, minced
1/2 – 3/4 c Marsala wine
16 oz baby portabella mushrooms
salt and pepper, to taste
1 bag Alexia Potato Puffs (can sub Tater Tots)

Prepare Alexia Potato Puffs according to package directions. In a large sauté pan, add 2 T butter and melt over medium-high heat. Add sliced mushrooms, minced garlic and shallots. Cook for 5 – 6 min until the mushrooms are tender, deglaze pan with white wine. Once all of the white wine has absorbed into the mushrooms. Add Marsala wine and bring to a slow boil. Simmer for 5 – 6 min. Remove pan from heat and set aside. In a large sauce pan melt together butter, flour and milk to make white sauce, add in the Swiss and Gouda cheese until completely melted. Add in mushrooms and sauce from the pan, stir to combine and simmer over low heat until mushrooms are fully incorporated into the sauce. Serve immediately keep warm over low heat or in a fondue platter. Great to serve with Alexia Potato Puffs and fresh vegetables.

Advertisements

Tagged: ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: