Mushroom Fondue from Polo Grille

Mushroom Stock:

8 cups mushroom stems (any variety) chopped

1 cup celery chopped

1 cup onion chopped

1/2 cup fennel tops chopped

10 cups white wine

4 cups water

2 bay leaves


Place all ingredients in a stock pot. On medium heat, simmer stock until reduced to 1/2 gallon. Strain and reserve.


1 stick unsalted butter

1 cup flour

1/2 cup shallots chopped

1/2 gallon mushroom stock

2 lbs mushrooms (any variety) stemmed, cut, cooked and seasoned with salt and pepper

1.25 Emmentaler or Swiss cheese cut in small pieces

Season to taste with salt


In a small pot, melt butter and shallots. cook shallots ( Don't Brown)

Add flour. Mix with a wooden spoon until a roux forms.

Slowly whisk in the mushroom stock

Allow the stock to come to a simmer and allow to thicken. cook for 5 more minutes.

While thickened stock is simmering, whisk in cheese a small amount at a time until all incorporated

Fold in cooked mushrooms and season with salt to taste

Serve with your favorite crusty bread