Ingredients

Method

• 2 x 300 g punnets Woolworths mixed exotic mushrooms
• 3–4 T olive oil
• sea salt and freshly ground black pepper, to taste
• 2 T brandy
• 3 sprigs rosemary
• 50 g butter
• white anchovies, for serving
For the cheese fondue:
• 2 t lemon juice
• 1½ cups white wine
• 1 t cornflour
• 200 g Gruyère, grated
• 200 g Emmenthaler, grated
• 1 x 70 g pack Woolworths speck
• ciabatta or sourdough toast, for serving

Method

Ingredients

Preheat the oven to 180°C. Toss the mushrooms in the olive oil and season to taste, then spread out in an even layer on a baking tray and roast for 10–15 minutes.

Increase the oven’s temperature to its highest and add the brandy, rosemary and butter and roast for a further 5–10 minutes.

To make the fondue, simmer the lemon juice and white wine in a small saucepan for 15 minutes. Mix the cornflour with 1 t water to make a slurry. Add the grated cheese to the saucepan and stir until melted and well combined. Stir in the cornflour and cook for 2 minutes. Serve immediately with the mushrooms on the toast with the speck and anchovies.