Food

Pairings & Recipes

Mushroom Fondue with Riverbench Chapel View Chardonnay

This is a unique fondue in that it’s not totally cheese based- it’s more of a cheese sauce with other goodies milling around inside. It’s rich and earthy and absolutely delicious, but it craves a wine that has a brightness to it. Our new Chapel View Chardonnay’s high fruit tones will keep the dish from seeming really heavy.

• 2 tbsp. olive oil
• 8 cups quartered mushrooms, cut into dippable sizes
• 1 small diced onion
• 1 tbsp. minced garlic
• 2 cups chicken broth
• ¼ cup white wine
• 2 cups cream
• 4 cups chopped spinach, finely chopped
• 1 ½ cups grated parmesan cheese
• ¼ cup finely chopped tarragon
• ¼ cup sherry vinegar
• Salt and pepper to taste

In a large pan, heat 1 tablespoon of oil on medium high heat. Add the mushrooms, and brown them on all sides. Remove and set aside.
Add the rest of the oil. Add the onion and garlic and stir. Cook until softened, about 10 minutes. Add the chicken broth and white wine and bring to a simmer. Reduce by about half, then add the cream. Reduce this by about half. Add the spinach, cheese, tarragon, and vinegar. Season. Simmer another 10 minutes, stirring constantly.

Keep this fondue warm. Serve with the mushrooms for dipping.

Note: Other dipping items are good with this, too: try grilled beef, shrimp, tomatoes, broccoli, cauliflower, carrots, and more!