Spinach and Mushroom Fondue

Happy Wednesday Everyone!! I'm a little bit tired today.  I was up until midnight creating this next dish.

One of my foodie food lover friends, not to mention rediculously popular food blogger, Aggie, from Aggies Kitchen informed me of The Everyday Chef Challenge presented by Pacific Natural Foods. 

In this challenge, you must create and enter a recipe using a pantry staple ingredient from Pacific Foods, which was broth as well as a surprise ingredient~ mushrooms. **disclaimer**I don't even like mushrooms.

The winner of this challenge gets a mini bootcamp from the Culinary Institute of American and a trip to Napa Valley.  Well, not being a person to turn down a challenge AND definitely being a person that has always wanted visit Napa Valley, I accepted the challenge.

So there I was, wandering up and down the isles of the local grocery store at 10pm feeling inspired. Before I had gone I quickly glanced at the recipes that had already been entered. Man, this is some stiff competition. My thoughts immediately went to risotto, pasta or soup.  Those, however, had already been tackled. I needed to think of something different, but something everyone loves.  What does everyone love?  To eat with their hands...and melted cheese. Ahhh FONDUE IT IS!!!!

Before I go further, I wanted to remind everyone to click here to VOTE FOR ME.  Shameless I know!!

Ingredients:

Fondue

16 oz. mild cheddar shredded
8 oz. Gouda shredded
2tbs cornstarch
2tbs butter
1tbs olive oil
1 small shallot
3 cloves minced garlic
4 oz. presliced/washed baby bella, shitake and oyster mushrooms
5 oz. frozen spinach thawed and drained well
¾ cup white wine
¼ cup reserved Pacific Natural Food chicken stock

Dipping food

Broccoli florets
Cauliflower florets
Baby carrots
Asparagus spears
French green beans
Granny smith apples
Pumpernickel bread
Salami
32 oz. box of Pacific Natural Food Chicken stock

Cooking instructions:

Dipping foods

Bring one box of Pacific Natural Chicken Stock to a boil over medium high heat. Par boil the broccoli, cauliflower, carrots, asparagus and green beans for 3 min. Strain from broth and immerse immediately into an ice bath to stop cooking. Reserve ¼ cup chicken broth for fondue. Drain vegetables and serve at room temperature. Prepare the rest of the dipping foods . Chop the bread, apples and slice the salami. Arrange on a large platter. Once you start the fondue , the process goes rather quickly.

Fondue

Shred both cheeses and gently mix cornstarch into the cheese. Refrigerate until needed.

In a large saucepan over medium heat, melt butter and olive oil. Add shallots and minced garlic. Meanwhile, roughly chop mushrooms and add to pan. Cook mushrooms down for five minutes. When liquid has evaporated and you notice brown bits on the bottom of the pan, add wine and reserved chicken broth. Deglaze the pan of all the yummy goodness in the pan.
Once the pan is deglazed begin adding shredded cheese a handful at a time to ensure slow, even melting. After the cheese has melted, add the well drained spinach. Stir to heat through.
Pour cheese mixture into a fondue pot or a crock pot. Serve with variety of fruits, vegetables, breads and meat.