Brandy-roasted exotic mushrooms with fondue

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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.