Mushrooms in Gorgonzola sauce
Mushrooms and blue cheese are good friends, prefect for a quick and easy lunch or as a side dish with steak, chicken, fish etc. This mushroom is gorgonzola sauce is one of my favourite combinations – I sometimes use spinach or parsley instead of rocket leaves.
Ingredients
Method
- Slice the mushrooms and onion.
- Heat the oil in a large frying pan. Add the onion and sauté for a few minutes.
- Add the garlic and the mushrooms and stir for a minute. Add the chilli flakes, cover the pan with a lid, turn down the heat and cook for 5 minutes.
- Add the lemon juice, let it sizzle then pour over some water (about half a cup). Cook for another 5 minutes or so, until the mushrooms are soft.
- Crumble in the cheese and stir gently until it has melted and the sauce has thickened.
- Fold in the rocket leaves, season with pepper and some extra chilli flakes, if you like.
- Serve warm.