Recipe: Mushroom Fonduta (fondue, Carnation, 1980's)

MUSHROOM FONDUTA

"Versatile fonduta can serve as a starter or as a light supper with vegetables or fruit."

"Unexpected guests will never guess that you whipped this up in a snap from kitchen staples."

1 cup chopped fresh mushrooms
2 tablespoons butter
2 tablespoons flour
2/3 cup undiluted Carnation Evaporated Milk
1/3 cup water
3 beaten egg yolks
2 tablespoons dry white wine
3 cups shredded Fontina cheese (12 ounces)
Pumpernickel or French bread cubes (for serving)

Saute mushrooms in butter in medium saucepan over medium heat about 5 minutes. Stir in flour.

Combine evaporated milk, water, egg yolks, and wine. Gradually stir into mushroom mixture. Cook over medium heat, stirring constamly, until mixture just comes to a boil and thickens.

Remove from heat. Stir in cheese. Return to heat to melt cheese, if necessary, but do not boil. Pour into fondue pot or chafing dish and keep warm.

Serve with bread cubes.

Makes 2 3/4 cups
Source: Recipe booklet: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, Carnation Company, 1985