Mushroom Sauce With Cheese - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59

Mushroom sauce with cheese differs from its counterparts in that the cheese for it is baked in the oven separately from the sauce.

Ingredients

Mushrooms - 800 g

Cream - 300 ml

Cheese - 150 g

Bulb onions - 1 pc.

Garlic - 1 clove

Vegetable oil - 2 tbsp.

Salt, pepper, herbs - to taste

• 103 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

My mushroom cheese sauce is from the same restaurant as the grilled cheese salad. And the cheese is the same, and the recommendations for cheese are the same - any young pickle. But the dish is different, and the way of making the cheese is different.

You know, sometimes it happens that you come to a restaurant and realize that you like EVERYTHING there. And I want to try everything. In that restaurant, our family had exactly that. But if to sum up the practical results, I can say that the most useful thing that I took out from there is this very technique, when the cheese (pickled) is left in rather large pieces and is heat-treated absolutely independently of the main dish.

By itself, we have already tried this mushroom sauce with cheese in different ways - from a mushroom assortment, and from some champignons, and with potato pancakes (as this sauce was served in a restaurant), and simply with potatoes, and with polenta, and with rice. Today it will be with pasta, but I think everyone has already understood that the sauce is absolutely universal.

Before starting the preparation of the sauce, you should put the oven on heating to 250-300 ° C.

Finely chop the onion.

We begin to fry the onion in a couple of tablespoons of vegetable oil over medium heat, stirring it from time to time.

While the onion is being cut, we begin to cut the mushrooms. If you work with assorted mushrooms, then the first to cut (and start frying) those types of mushrooms that are fried for a long time - for example, chanterelles. Oyster mushrooms require a shorter heat treatment. Champignons and whites - even shorter.

When the onion is golden, you can already toss the chopped mushrooms to it. Together we continue to fry with stirring over medium or even high heat, when there are already a lot of mushrooms.

When the mushrooms have almost halved in volume, add cream to them, squeeze out a clove of garlic through a press, salt, pepper and begin to evaporate the liquid from the cream over high heat.

Sprinkle the thickened sauce with chopped parsley.

In parallel with the mushroom sauce, we are preparing cheese. It's simple with him. After the oven has warmed up, place the cheese on the foil and bake it on the upper level with air circulation or under the grill until browned.

Well, we combine the sauce with mushrooms with cheese directly at the time of serving, putting the cheese with a crust on top of the sauce. Voila!