Leek and Mushroom Spring Fondue
A delicious fondue, perfect for Spring!
- 45mL Olive Oil
- 250g fresh mushrooms
- 1-2 leeks
- 2 cloves garlic
- 2 sprigs fresh Thyme
- 4 bay leaves 100mL
- Carl Jung white wine
- 250mL Kitchen Basic Chicken Stock
- 1 teaspoon Costa Ligure Pesto
Chop mushrooms to a fine consistency. Cut green tops from leeks, slice in half length wise and clean under running water. Heat pan over medium until hot. Add olive oil and mushrooms. Cook until reduced and partially golden, then add leeks and garlic. Stir vegetables over medium heat to develop just a little colour and caramelization. Add liquids and herbs with Costa Ligure pesto. Cook until reduced and leeks are soft. Add additional liquid if required.