Mushroom Fondue with Corn, Cranberry and Sage Rolls

Difficulty:

1/5

Ease of Preparation: Easy

Yield: Serves 12

MUSHROOM FONDUE WITH CORN, CRANBERRY, AND SAGE ROLLS

You’ll be thankful when you taste this rich, savoury mixed mushroom fondue! Packed with umami mushrooms and a comforting cheese sauce, the only thing that can stand up to this dish are tart and herbaceous corn, cranberry and sage rolls!

Ingredients:

Corn, Cranberry, and Sage Rolls:

2 ½ cups (500 ml) bread flour
1 cup (240 ml) whole wheat flour
1 tablespoon (15 ml) (packed) golden brown sugar
1 ½ teaspoons (7.5 ml) quick-rising dry yeast (from one 1/4-ounce envelope)
1 ½ (7.5 ml) teaspoons salt
1 ½ (300 ml) cups whole milk
2 tablespoons (30 ml) butter
Vegetable oil, for coating bowl and dough
1 large egg
1 cup (240 ml) fresh corn kernels, blanched for 2 minutes
2 tablespoons (30 ml) fresh sage, chopped fine
1 cup (240 ml) dried cranberries

Mushroom Fondue:

2 tablespoons (30 ml) extra-virgin olive oil
4 cups (950 ml) mixed mushrooms, chopped (shimeji, king oyster, baby cremini)
2 shallots, finely chopped
3 cloves garlic, minced
1 tablespoon (15 ml) chopped fresh thyme
¼ cup (60 ml) butter
¼ cup (60 ml) all-purpose flour
1 cup (240 ml) dry white wine
2 cups (470 ml) milk
3 cups (710 ml) grated gruyere cheese
3 cups (710 ml) grated aged white cheddar cheese
¼ teaspoon (1.25 ml) grated nutmeg
Salt and pepper
Chopped chives, for garnish

Method:

For the Corn, Cranberry, and Sage Rolls:

Mix bread flour, wheat flour, brown sugar, yeast, and salt in the bowl of heavy-duty stand mixer fitted with paddle attachment.

Warm milk and butter in small saucepan over low heat until it reaches 95 F (40 C) and the butter has melted, then remove from the heat.

Add milk mixture and 1 egg to flour mixture, then mix on low speed until wet coarse ball forms, about 1 minute.

Replace the paddle attachment on the mixer with a dough hook.

Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoon, as needed, about 4 minutes.

Transfer dough to floured surface, then knead by hand for 2 minutes. Shape into a ball.

Lightly oil a large bowl, then place the dough inside, turning to coat the dough evenly in the vegetable oil.

Cover with plastic wrap and allow the dough to rise at room temperature until almost doubled in volume, about 90 minutes

Punch down the dough to remove air and transfer to a floured work surface.

With a rolling pin, roll the dough out into an 18- x 12-inch (45 x 30 cm) rectangle. Brush with melted butter.

Sprinkle the corn, cranberries, and sage over the dough, then roll into a log. Cut perpendicular to the roll to make 12 ‘pinwheel’ pieces, as in making cinnamon buns.

Place the pieces into a greased muffin tin, cut side up, and brush with more butter. Cover and let rise for 1 hour.

Preheat oven to 425 F (220 C).

Place rolls in oven and bake for 9 minutes.

Remove from oven and cool completely.

For the Mushroom Fondue:

Heat half of the olive oil in a large saucepan over medium-high heat.

Add mixed mushrooms and cook for 7-8 minutes, until nicely browned.

Remove the mushrooms from the pan and add shallots, garlic, and thyme to the same pan. Cook for 2 minutes, adding the other half of the olive oil.

Add butter and flour, then cook for 2 minutes, stirring to prevent clumping.

Add wine and cook for 2 minutes, stirring, until starting to thicken.

Stir in the milk, bring the mixture to a simmer, and let cook for 3 minutes, until creamy and thickened.

Add cheese, nutmeg, salt, and pepper. Stir until the mixture becomes thick and cheesy, remove from the heat as soon as the cheeses has started to melt to prevent breaking.

Add the mushrooms back into the mixture and warm through.

To Serve:

Present the fondue in a fondue dish with the warm rolls alongside and serve immediately.

Tear and dip the bread rolls into the fondue and enjoy!