This savory Mushroom Marsala Fondue takes just 25-minutes from start to finish. It is sophisticated and impressive, yet easy to prepare.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 10
Calories 333kcal
Author Sandra
Ingredients
½cupbutter
1/3cupflour
3cupsmilk
12ouncesSwiss cheeseshredded
6ouncesGouda cheeseshredded
2tablespoonswhite wine
2shallotsminced
2garlic clovesminced
½ - ¾cupsMarsala wine
16ouncesbaby portabella mushrooms
Salt and pepperto taste
1bag Alexia Potato Puffs
Instructions
Prepare Alexia Potato Puffs according to package directions.
In a large sauté pan, add 2 tablespoons of butter and melt over medium-high heat.
Add sliced mushrooms, minced garlic and shallots. Cook for 5-6 minutes until the mushrooms are tender, deglaze pan with white wine.
Once all of the white wine has absorbed into the mushrooms. Add Marsala wine and bring to a slow boil. Simmer for 5-6 minutes. Remove pan from heat and set aside.
In a large sauce pan melt together butter, flour and milk to make white sauce, add in the Swiss and Gouda cheese until completely melted.
Add in mushrooms and sauce from the pan, stir to combine and simmer over low heat until mushrooms are fully incorporated into the sauce.
Serve immediately keep warm over low heat or in a fondue platter. Great to serve with Alexia Potato Puffs and fresh vegetables.
Notes
You will bake the potato puffs while you are making the fondue there for the total time to make and prepare this recipe is 25 minutes.