Fondue and Mushroom Bread Bowl

• 2 fondues Chic! au whisky by 1001 Fondues, 350 g (12 oz.) 
• 1 medium round bread
• 3 slices of bacon, cut into small strips
• 15 mL (1 tbsp.) butter
• A little olive oil
• 300 g (10 oz.) oyster and chanterelle mushrooms or other mushrooms, chopped
• 1 clove garlic, finely chopped
• 30 mL (2 tbsp.) chopped parsley
• 500 mL (2 cups) broccoli florets, cooked al dente
• Bread crouton
• Salt and pepper

1. Preheat oven to 180°C (350°F ).
2. Make a bread bowl by slicing the top of the bread. Put the top aside. Remove some of the crumb with fingers to form a bread bowl that is approximately 2.5 cm (1 inch) thick.
3. Place bread bowl and top on a baking sheet. Bake for 30 minutes or until bowl is hot and crisp inside.
4. In a skillet over medium heat, cook and stir bacon until cooked and crisp. Remove from skillet and discard excess fat.
5. Add butter and a little oil to the skillet and cook mushrooms for 3 to 4 minutes. Season to taste. Add garlic and parsley. Add the bacon and mix.
6. Prepare the 2 fondues Chic! au whisky according to package cooking instructions.
7. Pour the fondue into the bread bowl. Add the skillet-fried mushrooms and bacon. Season with pepper.
8. Serve with broccoli florets and bread crouton.

Whether served as first course, main course, happy hour dish, snack, easy appetizer or easy dinner with a salad on the side, many possibilities exist for a dish that’s always so comforting and full of flavour. Bon appétit!

*Regardless of their kind, all mushrooms are delicious with our fondues; choose the one(s) you like best!

** For a vegetarian version, simply omit the bacon from the recipe.