4 cups shredded Fontina cheese
1 tablespoon cornstarch
2 tablespoons butter
6 ounces shiitake mushrooms, trimmed, cleaned and finely chopped
1 (14-ounce) can artichoke hearts, drained and finely chopped
1/2 cup dry white wine
1/2 chicken broth
1/4 cup lemon juice
1 tablespoon fresh thyme leaves (1 teaspoon dried)
1 tablespoon chopped fresh chives (2 tablespoons dried)
1/2 teaspoon salt
Freshly ground pepper to taste
Boiled peeled shrimp
Steamed small red-skinned potatoes
Onion and herb focaccia bread cut in bite-size pieces
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