Mushrooms in Garlic and Three-Cheese Sauce

Ingredients

• 1 cup mini mushrooms (cleaned with a damp paper towel)
• 2 garlic (minced)
• 0.25 red onion (chopped)
• 0.25 cup heavy cream
• 1 blue cheese (one piece)
• 3 lonjas double cream cheese (can be substituted with mozzarella)
• 0.25 cup parmesan cheese
• olive oil (amount needed for browning)
• 1 tsp butter
• salt (to taste)
• pepper (to taste)
• oregano (to taste)
• vodka or white wine (for deglazing)
• fresh parsley (chopped for garnish)

Steps

1. 1

   Clean the mini mushrooms using a slightly damp paper towel.

2. 2

   In a hot skillet, add the butter and a splash of olive oil.

3. 3

   Add the mushrooms to the skillet and season with salt, pepper, and oregano. Let them brown without stirring for a few minutes so they caramelize and do not release water; then stir and finish browning.

4. 4

   Remove the mushrooms from the skillet and set aside.

5. 5

   In the same skillet, add a little more oil if necessary and brown the minced garlic and red onion. Season again with salt, pepper, and oregano.

6. 6

   Deglaze the skillet by pouring in a splash of vodka or white wine, scraping the bottom to lift all the caramelized flavor.

7. 7

   Once the alcohol has evaporated, lower the heat and add the heavy cream, blue cheese, double cream cheese (or mozzarella), and parmesan cheese.

8. 8

   Cook over low heat, stirring constantly until the cheeses melt and the sauce reduces and thickens.

9. 9

   Return the reserved mushrooms to the skillet and mix well to coat with the sauce.

10. 10

    Finish by sprinkling fresh chopped parsley on top and serve hot.

Notes

Double cream cheese is typical of Colombia; if you cannot find it, you can use mozzarella cheese or any cheese that melts well. Do not wash the mushrooms under running water to prevent them from absorbing moisture.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• sauce
• cheese
• mushrooms
• easy