Meanwhile, in a small bowl, add and mix the stock and cornstarch.
Once the oil is hot enough, add the mushrooms and cook for 2-3 minutes, then stir and continue to cook for a further 1-2 minutes more until golden in colour.
You may have to cook in batches, to avoid overcrowding the pan.
Add the garlic and cook until fragrant, then add the starch mixture and milk and season with salt and pepper to taste. Stir until the sauce begins to thicken.
Add the grated cheese and continue to cook until the cheese is fully melted, then stir in the thyme and take off the heat. Use as required.
This recipe is spectacular as a side dish or over a bed of pasta.
Author:Grant Bushby
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:41x
Category:Lunch, Dinner
Method:cook
Cuisine:Italian
Ingredients
Scale
1 kg button mushrooms, thickly sliced
1 tbsp olive oil
4 garlic cloves, finely chopped
¼ cup chicken or vegetable stock
2 tbsp cornstarch
1½ cups milk
Salt and pepper to taste
½ cup grated mozzarella cheese
¼ cup grated parmesan cheese
1 tsp fresh thyme
Instructions
In a pan, heat the oil over medium heat.
Meanwhile, in a small bowl, add and mix the stock and cornstarch.
Once the oil is hot enough, add the mushrooms and cook for 2-3 minutes, then stir and continue to cook for a further 1-2 minutes more until golden in colour.
You may have to cook in batches, to avoid overcrowding the pan.
Add the garlic and cook until fragrant, then add the starch mixture and milk and season with salt and pepper to taste. Stir until the sauce begins to thicken.
Add the grated cheese and continue to cook until the cheese is fully melted, then stir in the thyme and take off the heat. Use as required.