25-minutes from start finish, this Mushroom Marsala Fondue is sophisticated & impressive, yet easy to prepare. I love this Mushroom Marsala Fondue. The smokiness of Gouda pairs well with the mild, sweet nuttiness of the Swiss, while the Marsala elevates this savory fondue.
I love dishes that impress my family and friends. And I love it even more when they take less than 25-minutes to prepare and serve. This Mushroom Marsala Fondue paired with Alexia Potato Puffs and your favorite sides makes an impressively easy meal or appetizer.
For those of you who follow along with me every day, you know that my family recently moved into a new home. We built a home from scratch, able to make it our very own in every way. The entire reason we uprooted from our first home together, the one that our babies were born and grew up in, was so we could have more room to entertain. I love to throw and host parties. From birthday celebrations, to game night, book club or my hubby’s favorite Newly Wed game night (although we aren’t newly weds), there’s nothing more satisfying to me than watching people bond and share happiness over a table spread with good food. But here’s my secret to a successful “party” – stress free recipes. I loving making recipes that take little time, but look like they took me hours in the kitchen. I was inspired by the Alexia Potato Puffs to make a sophisticated fondue. Cheesy potatoes are a weakness of mine; add Marsala and mushrooms, and you are rockin’ my socks.
I love to start with my favorite Alexia products like their Crispy Rosemary Fries with Sea Salt,
Organic Crinkles with Sea Salt and Black Pepper Truffle Fries (seasoned with parsley and Parmesan), and then make sophisticated sauces or toppings to dress them up (Although my kids steal most of them straight from the oven). Alexia products are all-natural, creatively crafted and have distinctive, real ingredients, like truffle.
I love warming hearts, creating smiles and hearing a house full of laughter, and of course, having it centered around a table of delicious, easily prepared food. Enjoy this Mushroom Marsala Fondue Paired with Potato Puffs; your family and friends will love it.
Alexia products are sold at natural, club, grocery & mass retail stores nationwide. Visit http://bit.ly/1ca1Er0 for more info.
- ½ cup butter
- 1/3 cup flour
- 3 cups milk
- 12 ounces Swiss cheese, shredded
- 6 ounces Gouda cheese, shredded
- 2 tablespoons white wine
- 2 shallots, minced
- 2 garlic cloves, minced
- ½ - ¾ cups Marsala wine
- 16 ounces baby portabella mushrooms
- Salt and pepper, to taste
- 1 bag Alexia Potato Puffs
Prepare Alexia Potato Puffs according to package directions.
In a large sauté pan, add 2 tablespoons of butter and melt over medium-high heat. Add sliced mushrooms, minced garlic and shallots. Cook for 5-6 minutes until the mushrooms are tender, deglaze pan with white wine. Once all of the white wine has absorbed into the mushrooms. Add Marsala wine and bring to a slow boil. Simmer for 5-6 minutes. Remove pan from heat and set aside.
In a large sauce pan melt together butter, flour and milk to make white sauce, add in the Swiss and Gouda cheese until completely melted.
Add in mushrooms and sauce from the pan, stir to combine and simmer over low heat until mushrooms are fully incorporated into the sauce. Serve immediately keep warm over low heat or in a fondue platter. Great to serve with Alexia Potato Puffs and fresh vegetables.
You will bake the potato puffs while you are making the fondue there for the total time to make and prepare this recipe is 25 minutes.