Brandy-roasted exotic mushrooms with fondue

Name: Corned beef croque madame
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: ciabatta, thickly sliced 1 loaf,butter, softened 2 T,Dijon mustard 1 T,good-quality mayonnaise 4T,corned beef 8slices,Woolworths sweet-and-sour sliced gherkins 150 g,Emmenthaler 8slice,free-range eggs 8,vegetable oil 2 T

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 x 300 g punnets Woolworths mixed exotic mushrooms
3–4 T olive oil
sea salt and freshly ground black pepper, to taste
2 T brandy
3 sprigs rosemary
50 g butter
white anchovies, for serving

For the cheese fondue:

2 t lemon juice
1½ cups white wine
1 t cornflour
200 g Gruyère, grated
200 g Emmenthaler, grated
1 x 70 g pack Woolworths speck
ciabatta or sourdough toast, for serving

Method

Preheat the oven to 180°C. Toss the mushrooms in the olive oil and season to taste, then spread out in an even layer on a baking tray and roast for 10–15 minutes.
Increase the oven’s temperature to its highest and add the brandy, rosemary and butter and roast for a further 5–10 minutes.

To make the fondue, simmer the lemon juice and white wine in a small saucepan for 15 minutes. Mix the cornflour with 1 t water to make a slurry. Add the grated cheese to the saucepan and stir until melted and well combined. Stir in the cornflour and cook for 2 minutes. Serve immediately with the mushrooms on the toast with the speck and anchovies.

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Corned beef croque madame

Three-cheese toastie