Cheese fondue with garlic and mushrooms

Ingredients:

• 2 tbsp. l. olive oil
• 1/4 cup chopped white onion
• 0.5 cup chanterelles
• 0.5 cups chopped shiitake mushrooms
• 4 cloves garlic, crushed
• 1 tbsp chopped fresh thyme
• 1 teaspoon ground chili de arbol pepper or 1 fresh pod, sliced ​​into rings
• 3/4 cup dry white wine
• 2 cups grated Monterey Jack cheese
• 2 tbsp. grated mozzarella
• 1 tbsp cornstarch
• To serve: crostini or any vegetables for dipping of your choice
• Special equipment: fondue set

Preparation:

1. Heat olive oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the chanterelles, shiitake mushrooms, and garlic and cook over medium heat until the mushrooms are fully cooked, about 5 minutes. Add the thyme and chili pepper and stir well. Season with salt and pepper. Transfer the mushrooms to a plate.
2. Pour white wine into the same pan and bring to a simmer. Mix the Monterey Jack and mozzarella with cornstarch until completely coated. Slowly stir the cheese into the pan and continue to gently stir until smooth.
3. Pour the cheese mixture into a fondue pot and keep warm. Top with the reserved mushrooms and serve with croutons or any vegetables for dipping.