Mushroom & Mozzarella Fondue

Father’s Day is all about Dad and one of the best ways to treat him is to make him his favourite meal.  So, whether he’s a brunch, breakfast, lunch or a lazy supper around the fire kinda Dad, The South African Mushroom Farmers’ Association has got you covered.

Mushroom & Mozzarella Fondue

Served with Oude Molen VSOP Cape Brandy

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.

Also see Mushroom, Cauliflower and Cheddar Soup recipe.