Ingredients

• 2 tablespoons olive oil
• 1/4 cup chopped white onions
• 1/2 cup chanterelle mushrooms
• 1/2 cup sliced shiitake mushrooms
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1 teaspoon ground chile de arbol or 1 fresh chile de arbol, cut into rounds
• Kosher salt and freshly ground black pepper
• 3/4 cup dry white wine
• 2 cups grated Monterey Jack cheese
• 2 cups grated Oaxaca cheese or mozzarella
• 1 tablespoon cornstarch
• Serving suggestions: crostini or your favorite crudites

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Instructions

1. Watch how to make this recipe.
2. Special equipment: a fondue pot
3. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the chanterelles, shiitakes and garlic and cook on medium heat until the mushrooms are fully cooked, about 5 minutes. Add the thyme and chile de arbol and mix well until evenly incorporated. Season with salt and pepper. Remove the mushrooms to a plate.
4. To the same skillet, add the white wine and bring to a simmer. Toss the Monterey Jack and Oaxaca cheese with the cornstarch until well coated. Slowly stir the cheese into the skillet and continue to gently stir until melted and smooth.
5. Pour into a fondue pot and keep warm. Top with the reserved mushrooms and serve with crostini or your favorite crudites.