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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g 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
  • 75 g gorgonzola cheese
  • 1 handful rocket leaves
  • water
  • Salt & pepper

Method
 

  1. Slice the mushrooms and onion.
  2. Heat the oil in a large frying pan. Add the onion and sauté for a few minutes.
  3. 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.
  4. 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.
  5. Crumble in the cheese and stir gently until it has melted and the sauce has thickened.
  6. Fold in the rocket leaves, season with pepper and some extra chilli flakes, if you like.
  7. Serve warm.