Baked Mushrooms and Fontina Dip

• Produce

  • 2 cloves Garlic
  • 3 sprigs Thyme, fresh

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 pinch Salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Baguette, crusty

• Dairy

  • 1 tbsp Butter
  • 8 oz Fontina cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Other

  • 10 ounces baby bella (crimini mushrooms, sliced

Found on tasteloveandnourish.com

Description

Ingredients

• 1 tablespoon butter
• ½ tablespoon olive oil
• 10 ounces baby bella (crimini) mushrooms, sliced
• 3 sprigs fresh thyme
• 2 cloves garlic, minced
• ½ cup dry white wine (I like Sauvignon Blanc)
• pinch of salt
• ½ teaspoon freshly ground black pepper
• 8 to 10 ounces fontina cheese, rind removed and grated
• 1 crusty baguette for serving

Directions

• Preheat your broiler. Place a rack on the top position.
• Over medium-high heat, melt the butter with the olive oil. Add the mushrooms and cook until browned. Add 2 of the fresh thyme sprigs and the garlic. Cook for just a minute or so. Do not let the garlic get browned. Add the wine and increase the heat to high. Once the wine is reduced by half, add the salt and pepper along with the fontina cheese.
• Stir to combine and get the cheese melted a bit. Once combined, place the skillet in the oven under the broiler. Keep a close eye on it. Remove the skillet as soon as the top has browned a bit and begins to get bubbly.
• Serve immediately with slices of crusty bread.