Recipe of the Week: Mushroom & Mozzarella Fondue (with a side of Brandy)

Nothing says winter treats quite like a gooey fondue. This month, The South African Mushroom Farmers’ Association serves up this delicious take on a Swiss cheese fondue, giving it his own spin by using earthy mushrooms for a beautiful depth of flavour. The fondue is served with Oude Molen VSOP Cape Brandy – the perfect starter combination to get stuck into at a dinner party.

Mushroom & Mozzarella Fondue

Serves 4

Ingredients:

8 slices baguette
olive oil, for brushing
Sea salt and black pepper, to taste
1 clove garlic, peeled but kept whole

2 Tbsp butter
400g portabellini or button mushrooms, halved
4 sprigs fresh rosemary
Bunch of fresh sage leaves
300g buffalo mozzarella, drained and torn into pieces

Method:

Preheat oven on grill.

Brush slices of baguette with a little olive oil and sprinkle them with salt.
Grill until golden and crisp. Remove from the oven and rub with the garlic clove while still warm. Set aside.

Heat a medium sized oven proof frying pan over high heat.
Melt the butter and add the mushrooms, rosemary and sage.
Season well with salt and pepper.
Cook for 5 minutes until golden brown.
Deglaze with a splash of brandy and flambé.

Scatter with the mozzarella and place under the grill for 3-5 minutes or until melted and bubbling and beginning to brown. Serve immediately with the garlic toasts.