DOWN TO EARTH

BRANDY-ROASTED EXOTIC MUSHROOMS WITH FONDUE AND ANCHOVY-AND-SPECK TOAST

Serves 8
A LITTLE EFFORT
Preparation: 15 minutes
Cooking: 30 minutes

Woolworths mixed exotic mushrooms 2 x 300 g punnets
olive oil 3–4 T
sea salt and freshly ground black pepper, to taste
brandy 2 T
rosemary 3 sprigs
butter 50 g
white anchovies, for serving

For the cheese fondue:

lemon juice 2 t
white wine 1½ cups
cornflour 1 t
Gruyère 200 g, grated
Emmenthaler 200 g, grated
Woolworths speck 1 x 70 g pack
ciabatta or sourdough toast, for serving

Preheat the oven to 180°C. Toss the mushrooms in the olive oil and season to taste, then spread out 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.