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MUSHROOM FONDUE

60g / 2oz / 1/4 cup butter
500g / 1lb mushrooms, finely chopped
2 cloves garlic, crushed
155ml / 5floz / 2/3 cup chicken stock
155ml / 5floz 2/3 cup double (thick) cream
3 teaspoons cornflour
salt and pepper
pinch of cayenne pepper
cubes of cheese and garlic sausage, to serve

Melt butter in a saucepan, add mushrooms and garlic and cook gently
for 10 mins. Add stock and simmer for 10 minutes. Cool slightly
and puree in a blender or food processor. Put a little cream into
the fondue pot, blend in cornflour smoothly, then add remaining
cream and mushroom puree. Heat to simmer and cook over a gentle
heat until thickened, stirring frequently. Season with salt, papper
and cayenne. Serve with cubes of cheese and garlic sausage.

(Serves 4-6)

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