Brandy-roasted exotic mushrooms with fondue and anchovy-and-speck toast

Brandy-roasted exotic mushrooms with fondue and anchovy-and-speck toast

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  • 8
  • Easy
  • 15 minutes
  • 30 minutes
  • Kevin Arnold Shiraz 2016

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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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