Ingredients
4 tablespoons olive oil
2 garlic cloves, minced
1/4 pound white mushrooms, sliced
1/4 pound chanterelles, sliced
1/4 pound shiitakes, sliced
2 tablespoons herbs, chopped (parsley, thyme, sage)
Salt and pepper
1/4 cup white wine
1 teaspoon cornstarch
2 cups hard goat cheese, grated
Preparation
In a large saucepan, heat oil over medium heat. Add garlic, mushrooms, herbs, salt and pepper. Cook about 8 minutes, or until mushrooms are tender. Set aside.
In a stainless steel pan, combine wine and cornstarch and bring to a simmer. Reduce heat. Add cheese, stir until smooth.
Remove from heat, add mushroom mixture and stir until incorporated. Serve in a fondue pot accompanied by cut-up vegetables or grilled eggplant slices.
