October 08, 2014 1 min read 0 Comments
1 tbsp. butter
1/2 cup organic onion, finely chopped
1 clove organic garlic, finely chopped
4 cups organic cremini mushrooms, finely sliced
1 tsp. coarse salt
2 cups low-sodium chicken stock
1 cup whipping cream
1 tbsp. arrowroot flour
Melt butter over medium heat in a skillet. Add in mushrooms, onion, garlic and salt. Let simmer until mushrooms release their liquid. Add in chicken stock. Bring to a boil, reduce and let simmer until mixture is reduced by half (about 10-15 minutes). Add in arrowroot flour. Stir well. Reserve ½ cup mushrooms and place remaining mixture in food processor bowl. Purée and add in cream. Pour this mixture into your fondue pot and stir in reserved mushrooms.
Dippers: Cook or grill steak or chicken. Tent with foil and let rest 5-10 minutes. Slice meat on an angle into bite-sized pieces. Dip meat into the mushroom mixture.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts