Mushroom Dip

(from kjones28’s recipe box)

For Fondue, Christmas eve, just one batch

Categories: Dip, Fondue


  • 1/3 c. butter
  • 1.5 lb mushrooms, finely chopped
  • 3 cloves garlic, crushed
  • 1 c. stock
  • 1 c. thick cream
  • 5 t. cornflour
  • S&P
  • Pinch cayenne


  1. Melt butter, add mushrooms and garlic and cook gently, 10 mins.

  2. Add stock and summer 10 mins

  3. Cool slightly and puree in blender or food processor.

  4. Put a little cream into fondue pot, blend in cornflour smoothly, then add remaining cream and mushroom puree.

  5. Heat to a simmer and cook over a gentle heat until thickened, stirring frequently.

  6. Season to taste.

  7. Serve hot or cold.

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