Herbed Mushroom & Cheese Fondue

Recipe from Donna Hay (donnahay.com)

Serves 4

Ingredients

• 8 thin slices baguette
• Olive oil for brushing
• Sea salt and cracked black pepper
• 1 clove garlic, halved, for rubbing
• 2 TBSP butter
• 14 oz. pine mushrooms, halved (shitake, porcini, etc.)
• 2 sprigs rosemary
• ¼ cup sage leaves
• 10 oz. buffalo mozzarella, torn

Directions

1. Heat a char-grill pan over high heat.
2. Brush the bread with oil and sprinkle with salt and pepper.
3. Char-grill the bread for 2-3 minutes or until golden.
4. Rub with the garlic and set aside.
5. Melt the butter in a large non-stick frying pan over high heat. Add the mushrooms, rosemary, sage, salt and pepper and cook for 5 minutes or until golden.
6. Top with mozzarella and place under a preheated broiler for 2-3 minutes or until melted.
7. Serve with the garlic toasts.

Note: The buffalo mozzarella will melt into delicious golden pools with its characteristic stringy texture. Dip the bread into the cheese. If you don’t have a char-grill pan, simply toast the bread and rub with the garlic.

Enjoy!