Mushrooms in Garlic and Three-Cheese Sauce

Ingredients

• 1 cup Mini mushrooms (Cleaned with a slightly damp paper towel)
• 2 Garlic (Cloves, chopped or finely sliced)
• 0.25 Red onion (Finely chopped)
• 0.25 cup Heavy cream
• 1 trozo Blue cheese (Approximately 30 g)
• 3 lonjas Double-cream cheese (Mozzarella may also be used; approximately 60 g total)
• 0.25 cup Parmesan cheese (Grated)
• Olive oil (A small amount for browning the mushrooms and aromatics)
• 1 tsp Butter
• Vodka or white wine (For deglazing; amount not specified)
• Salt (To taste)
• Black pepper (To taste)
• Oregano (To taste)
• Fresh parsley (Chopped, for finishing)

Steps

1. 1

   Clean the mini mushrooms with a slightly damp paper towel. Avoid rinsing them under running water so they do not absorb excess moisture.

2. 2

   Heat a large skillet over medium-high heat. Add the butter and a little olive oil.

3. 3

   Add the mushrooms and season with salt, pepper, and oregano. Leave them undisturbed for a few minutes so they brown and caramelize instead of releasing too much water.

4. 4

   Once they are browned on one side, toss the mushrooms and continue cooking until tender and well browned. Remove them from the skillet and set aside.

5. 5

   In the same skillet, add the garlic and red onion. Season again with salt, pepper, and oregano.

6. 6

   Sauté the garlic and onion over medium heat until fragrant and the onion begins to soften, without letting the garlic burn.

7. 7

   Pour in a little vodka or white wine to deglaze. Scrape the bottom of the skillet with a wooden spoon to release the browned bits and their flavor.

8. 8

   Cook until the alcohol evaporates and the liquid reduces slightly.

9. 9

   Add the heavy cream, blue cheese, double-cream cheese, and Parmesan cheese.

10. 10

    Reduce the heat and stir gently until the cheeses melt and blend with the cream. Cook until the sauce reduces and becomes thick, smooth, and creamy.

11. 11

    Return the mushrooms to the skillet and toss them with the three-cheese sauce. Cook briefly until completely coated and heated through.

12. 12

    Finish with chopped fresh parsley and serve immediately as a dip with bread or as a sauce for a protein.

Notes

The amounts of vodka or white wine and olive oil are not specified; add only as needed. Keep the sauce over low heat to prevent the dairy from curdling. Double-cream cheese can be substituted with mozzarella.

Nutrition per serving

• dip
• sauce
• vegetarian
• creamy
• cheese
• sautéed
• quick
• gluten-free