Three-Cheese Garlic Mushrooms

Ingredients

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

Steps

1. 1

   Clean the baby mushrooms using a slightly damp paper towel.

2. 2

   Heat a skillet and add the butter and a drizzle of olive oil.

3. 3

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

4. 4

   Once browned, remove the mushrooms from the skillet and set aside.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Cook over low heat, incorporating the ingredients until the cheeses melt and the sauce reduces and thickens.

9. 9

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

10. 10

    Finish by sprinkling with chopped fresh parsley and serve hot.

Notes

This sauce has a consistency similar to a fondue. If a more uniform flavor distribution is desired, the mushrooms can be sliced instead of left whole.

Nutrition per serving

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