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by Bob Hosh
(Demonstrated at PEEC 2000 and served at 6/24/2000 wine & cheese party)
  • 1 lb. grated cheese such as Gruyere, Emmenthaler, or Provolone. Or a combination of the two.
  • 1 clove garlic finely minced
  • 1 lb. fresh mushrooms cleaned and finely minced
  • 2 tablespoons butter
  • 2 cups dry white wine
  • 3 tablespoons pear brandy or kirsch
  • 2 teaspoons cornstarch
Sauté mushrooms and garlic in the butter in a skillet until just done. In a cup dissolve the cornstarch in the pear brandy and have it ready. In a heavy sauce pan heat up the wine until it almost comes to a boil. At this point add the grated cheese in small batches stirring constantly with a wooden spoon. Add the sautéed mushrooms and garlic. Stir in the pear brandy cornstarch mixture. Do not let the fondue boil! Season with a few gratings of fresh nutmeg. Transfer to a chaffing dish and serve it with bite size chunks of crusty peasant style bread.
Rsh/June 2000
Serves 4-6.