Project Description

Mushroom & Mozzarella Fondue
Served with Oude Molen VSOP Cape Brandy
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Servings 4


  • 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
  • 300 g buffalo mozzarella, drained and torn intopieces


  • 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.