Spinach, Mushroom And Bacon Fondue (video)
Indulge in a cozy and delicious fondue experience with this recipe. Creamy and flavorful cheese blends harmoniously with spinach and the savory notes of bacon and mushrooms. This warm and comforting fondue is perfect for gathering loved ones around the table to enjoy with a variety of dipping options like fresh veggies, crunchy apples, and pumpernickel bread. Dive into this delightful dish for a memorable and delightful dining experience.
— Constant Cookbook
Ingredients
- 32 ounces chicken or vegetable broth (I prefer Pacific Natural Food Chicken Broth)
- 16 oz. mild cheddar cheese, shredded
- 8 oz. gouda cheese, shredded
- 2 tablespoons flour or cornstarch (I prefer flour)
- 1 tablespoon butter
- 3 oz. frozen chopped spinach, thawed
- 3 slices bacon, minced
- 1 clove garlic, minced
- 4 oz. fresh mushrooms of your choice, chopped
- 3/4 cup white wine (or beer)
- Dipping foods:
- Broccoli florets
- Cauliflower florets
- Asparagus spears, ends trimmed and cut into 3" lengths
- Green beans, trimmed
- Granny smith apples, cut into chunks
- Pumpernickel bread, cut into chunks
Instructions
- Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.
- In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
- Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
- Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.
- Serve fondue with the vegetables, apples and bread.
Cook Time
0M
Prep Time
PT0M
Yield
4 as main course
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