(makes 5 cups; approx. 10-12 appetizer servings)
1 Tbsp corn starch
2 Tbsp water
2 cloves garlic, smashed
1 Tbsp lemon juice
12 oz coarsely grated fresh mozzarella
6 oz coarsely grated fontina
4 oz cream cheese
1/3 cup minced mushrooms
1/4 cup grated nutmeg
1/4 tsp ground pepper
Dissolve cornstarch in water. Rub garlic around inside of saucepan on medium heat, then drop in. Add lemon juice and simmer. Add cheeses, one handful at a time, stirring constantly. If they do not blend, raise heat slightly, but do not boil. When cheeses have blended, add cornstarch mixture and mushrooms. Whisk to blend. Let simmer several minutes. Season with nutmeg and pepper.
1 Tbsp corn starch
2 Tbsp water
2 cloves garlic, smashed
1 Tbsp lemon juice
12 oz coarsely grated fresh mozzarella
6 oz coarsely grated fontina
4 oz cream cheese
1/3 cup minced mushrooms
1/4 cup grated nutmeg
1/4 tsp ground pepper
Dissolve cornstarch in water. Rub garlic around inside of saucepan on medium heat, then drop in. Add lemon juice and simmer. Add cheeses, one handful at a time, stirring constantly. If they do not blend, raise heat slightly, but do not boil. When cheeses have blended, add cornstarch mixture and mushrooms. Whisk to blend. Let simmer several minutes. Season with nutmeg and pepper.
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