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Recipe of the Month: April

Herbed Mushroom & Cheese Fondue

Recipe from Donna Hay (

Serves 4


  • 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


  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.


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