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.
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