Mushroom and Spinach Fondue

This is so good, I could practically eat it straight out of a bowl! Serve this over any grain that you'd like, or if you prefer, over a grilled chicken breast or steak.

Serves 4-6

1 tablespoon butter
1 tablespoon olive oil
2 small shallots, diced
1 teaspoon thyme, fresh or dried
1 lb Cremini mushrooms, sliced
1/4 cup dry Vermouth
2 cups fresh spinach leaves
2 cups cream
1/2 lb extra-sharp cheddar cheese, shredded
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Heat a large, heavy-bottomed sauté pan over medium heat. Add the butter and olive oil to the pan. Add the shallots, thyme, sea salt and pepper and sauté for a few minutes. Add the mushrooms and sauté, stirring occasionally, for about 10 minutes, to allow their juices to release and evaporate. Add the Vermouth to deglaze the pan, and cook for another 5 minutes. Add the cream and turn the heat down to low. Stir in the cheese until smooth. Add the spinach leaves. Turn the heat off and allow the spinach to wilt. Add more sea salt and pepper to taste, if desired.

Serve over rice, millet, quinoa, or if you prefer, chicken or steak.

Enjoy!