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Easy Skillet Mushroom and Gouda Fondue
Cold winter nights call for hot, melty cheese
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Listen, forget everything you know about fondue, because this recipe is different (seriously). We make our mushroom and gouda fondue in a skillet (no special contraptions or metal skewers needed). What you will need, however, is plenty of bread for dipping.
RELATED: 5 Ways to Make Cheese Fondue in a Skillet That Are Easy and Glorious
Makes 4 servings
20 Minutes
Ingredients
1 tablespoon olive oil
1 cup mushrooms (such as Cremini), trimmed and cleaned
Salt and freshly ground black pepper, to taste
2 tablespoons white wine
3 tablespoons heavy cream
1⅓ cups diced Gouda cheese
Bread, as needed for serving
Directions
1. Preheat the oven to 375°F.
2. In a medium-size oven-safe skillet, heat the olive oil over medium heat.
3. Add the mushrooms, season with salt and pepper, and then sauté until nearly tender, 4 to 5 minutes.
4. Deglaze the pan with the white wine and bring to a simmer. Reduce the wine until it's almost completely absorbed and then whisk in the heavy cream and bring to a simmer.
5. Add the Gouda and then transfer the skillet to the oven. Bake until the cheese is melted (you may need to stir it once to encourage even melting), 6 to 8 minutes. Serve immediately with bread on the side for dipping.
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