Mushroom Fondue-SK Khazana

Ingredients list for Mushroom Fondue-SK Khazana

• 12-16 Button mushrooms quartered
• 1 cup Shimeji mushrooms chopped
• 1 tablespoon Olive oil
• 1 tablespoon Garlic chopped
• 1 sprig Fresh rosemary
• to taste Salt
• 1 tablespoon Refined flour
• to taste White pepper powder
• 1 1/2 cups Milk
• 1/2 cup Cheddar cheese grated
• 1/2 cup Mozzarella cheese grated

Method

1. Heat olive oil in a deep non-stick pan. Add garlic and sauté for a minute.
2. Add rosemary, button mushrooms, shimeji mushrooms and salt and mix well and saute for 2 minutes.
3. Add flour and mix. Remove the rosemary sprig and add 2 cups water, stir to mix and bring to a boil. Add pepper powder, mix and boil for a minute.
4. Remove from heat and cool.
5. Blend the mushroom mixture to a smooth puree and transfer into a non-stick pan on heat.
6. Add milk and mix. Add cheddar cheese, mozzarella cheese and a little salt, mix well till cheese melts and bring to a boil.
7. Transfer the mushroom mixture into a fondue pot, place over heat and serve immediately with toasted bread cubes.