This easy and fantastic mushroom recipe comes from Rena & Healthy Fitness Meals and brings the wow.
2 pounds cremini mushrooms dried with a paper towel and thickly sliced
1 tablespoon olive oil
3-4 cloves garlic finely chopped
¼ cup chicken broth or stick or vegetable broth
2 tablespoons cornstarch1 ½ cups almond milk or any milk
kosher salt to taste
kosher pepper to taste
½ cup mozzarella shredded or grated
¼ cup Parmesan cheese shredded or grated
1 teaspoon thyme freshly chopped
First, heat the oil in a large heavy-bottom skillet over medium heat.
Meanwhile, in a small bowl, whisk the stock and cornstarch.
Next, add the mushrooms in a single layer and cook undisturbed for about 2-3 minutes, then stir and continue to cook for 1-2 minutes more. You might have too cook them in batches, to avoid overcrowding the pan.
Once all mushrooms are slightly tender and golden, add the garlic and cook until fragrant, for 1 minute.
Then, add the stock-starch mixture together with the almond milk and season with salt and pepper.
Stir until sauce begins to thicken, about 3-4 minutes.
Finally, add in the shredded cheeses. Continue to cook until cheese is fully melted, then stir in the herbs and take off the heat.
Serving size about 1/2 cup
Vegan: To make this vegan, use vegan Parmesan and mozzarella cheeses and replace the chicken broth with vegetable broth.
Substitute: If you don’t have cornstarch, then you can substitute it with arrowroot or tapioca flour.
Mushrooms: We used whole cremini mushrooms, but any type of mushroom can work for this recipe.
Garlic: If you don’t have fresh garlic or thyme and need to work with what you have, then garlic and thyme powder will be fine.
Gluten-free: Serve this recipe with gluten-free noodles such as konjac, vegetable, or palming noodles.
Serving: 0.5cup | Calories: 182kcal | Carbohydrates: 15g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 329mg | Potassium: 1057mg | Fiber: 2g | Sugar: 4g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 305mg | Iron: 1mg