South Africa

Recipe Of The Day: Creamy Sauteed Mushrooms

This Creamy Sauteed Mushrooms is a simple yet delicious perfect side dish for your family lunch/dinner this Saturday.

The cheesy cream sauce can easily be adapted for vegetarian or vegan diets.

ALSO READ: Recipe Of The Day: Stuffed Portobello Mushrooms

Creamy Sauteed Mushrooms recipe

Ingredients

  • 1 kg button mushrooms, thickly sliced
  • 1 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • ¼ cup chicken or vegetable stock
  • 2 tbsp cornstarch
  • 1½ cups milk
  • Salt and pepper to taste
  • ½ cup grated mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 1 tsp fresh thyme

Method

  1. In a pan, heat the oil over medium heat.
  2. Meanwhile, in a small bowl, add and mix the stock and cornstarch.
  3. Once the oil is hot enough, add the mushrooms and cook for 2-3 minutes, then stir and continue to cook for a further 1-2 minutes more until golden in colour.
  4. You may have to cook in batches, to avoid overcrowding the pan.
  5. Add the garlic and cook until fragrant, then add the starch mixture and milk and season with salt and pepper to taste. Stir until the sauce begins to thicken.
  6. Add the grated cheese and continue to cook until the cheese is fully melted, then stir in the thyme and take off the heat. Use as required.
Print
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Creamy Sauteed Mushrooms recipe

Creamy Sauteed Mushrooms recipe

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  • 1 kg button mushrooms, thickly sliced
  • 1 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • ¼ cup chicken or vegetable stock
  • 2 tbsp cornstarch
  • 1½ cups milk
  • Salt & pepper to taste
  • ½ cup grated mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 1 tsp fresh thyme
  • Author: Grant Bushby

Ingredients

  1. In a pan, heat the oil over medium heat.
  2. Meanwhile, in a small bowl, add and mix the stock and cornstarch.
  3. Once the oil is hot enough, add the mushrooms and cook for 2-3 minutes, then stir and continue to cook for a further 1-2 minutes more until golden in colour.
  4. You may have to cook in batches, to avoid overcrowding the pan.
  5. Add the garlic and cook until fragrant, then add the starch mixture and milk and season with salt and pepper to taste. Stir until the sauce begins to thicken.
  6. Add the grated cheese and continue to cook until the cheese is fully melted, then stir in the thyme and take off the heat. Use as required.
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*This recipe was send by Grant Bushby

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