Mushrooms in Gorgonzola sauce
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Background
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
- 250g chestnut mushrooms
- 1 Tbsp olive oil
- 1 small onion or shallot
- 1 clove of garlic, chopped
- ½ tsp chilli flakes (optional)
- Juice of ½ lemon
- 75g gorgonzola cheese
- 1 handful rocket leaves
- water
- Salt & pepper
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Side - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party - Fathers Day - Sunday Lunch
- Ingredients: - Dairy - Other Vegetables
- Health and Diet: - Combination - Egg Free - Gluten Free - Low Carb - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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