How to make mushrooms in a creamy cheese sauce recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Start with fresh clean mushrooms and slice them. You can slice, quarter, or chop them as preferred.

Heat a pan on high heat, then reduce to medium high and add vegetable oil.

Add 1 diced onion to the pan and fry until soft and starting to brown, stirring often to prevent burning.

Add 5 sliced cloves of garlic to the onion and fry for about 15 seconds, being careful not to burn the garlic.

Add the sliced mushrooms to the pan and cook until they become glossy and soft, letting go of their water, which takes about 5 minutes.

Season the mushrooms with a little pink himalayan salt, being cautious not to add too much.

Add a spoonful of concentrated beef stock to enhance flavor, then add some fresh chopped parsley and a little water (about 1/4 cup) to increase the sauce volume.

Taste the mixture and adjust seasoning if necessary, adding more salt or beef stock concentrate as needed.

Add black pepper to the mixture, preferably when there's liquid present to prevent burning.

Pour in about 1/2 pint of heavy cream and bring the mixture to a simmer, cooking for about 3 minutes.

To thicken the sauce, prepare a slurry with equal parts tapioca starch and water, mixing until homogeneous.

Add the slurry to the simmering sauce gradually, stirring to achieve the desired thickness.

If the sauce becomes too thick, you can add more beef stock to adjust the consistency, but be prepared to adjust seasonings again.

Once thickened, turn off the heat before adding cheese to prevent it from becoming grainy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens