Wash and slice the mushrooms. Chop the parsley. Melt the butter in a heavy pan, add the mushrooms, parsley, garlic and seasoning and sauté for 1–2 minutes, then remove from heat. Cover the bottom of greased ramekin dishes with olive oil. Place a first layer of the mushroom mixture in the dishes, cover with slices of fontina or some other soft, melting cheese, then continue alternating mushrooms with fontina. Put into a preheated oven 130˚C (250˚F, Mark ½) and heat for approximately 40 minutes to allow the cheese to melt or until you have a bread-coloured crust on top. After 20 minutes cooking add some milk or cream to the dishes. This fondue of mushrooms with fontina, served very hot, makes an excellent first course.
© 1986 All rights reserved. Published by Macmillan.