Spinach, Mushroom And Bacon Fondue (video)
Experience a cozy and delightful night in with this rich and creamy cheese fondue. Shredded cheddar and gouda cheeses blend together with spinach to create a lusciously smooth dip. The addition of bacon, garlic, and mushrooms infuse savory flavors enhanced by a splash of white wine. Gather around the fondue pot with an array of fresh vegetables, crisp apples, and hearty pumpernickel bread for a communal dining experience filled with warm and satisfying bites.
— 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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