Coq a vin cooking style for fondue
By A_Liebmann
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Ingredients
- 3 3/4 c warm water
- 1 1/2 c burgundy
- 3/4 c thinly sliced button mushrooms
- 1/4 c chopped scallions
- 3 tbsp finely chopped onions
- 2 tbsp garlic
- 1 tbsp super finely chopped celery
- 1 tbsp finely chopped carrot
- 2 tbsp kosher salt
- 1 tbsp freshly ground pepper
Details
Servings 4
Preparation
Step 1
Whisk all ingredients until smooth
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