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CREAMY THREE CHEESE MUSHROOM SAUCE

This is the second cauliflower from our garden!  Who knew we could grow cauliflower in our ever challenging garden?  Now I wish I had planted more – next year.  As it turns out, DH is not all that crazy about cauliflower, but he did say it is much more sweeter and tastier than store bought.  Personally, I think this lovely vegetable does not get enough credit.  It may be somewhat simple in flavor, but that is where you can do so much to it to enhance the natural flavors of this lovely vegetable.

How about a 1-2 minute boiling bath, then submerged in an ice bath.  Add similar blanced vegetables, carrots, broccoli, mushrooms, then add fresh red onions, fresh parsley with a vinaigrette to marinade – yum!  Think I will do a post down the road with this idea!  Or in a chicken ginger stir fry, or blitz up and smother in a great Marinara sauce – so many possibilities.

So today I thought in terms of a cheese sauce to boost up the flavor.  A 3 cheese, mushroom, garlic, onion cheese sauce.  Oh and with a pinch of nutmeg – it was so so good!  With three types of cheese and a pinch of nutmeg – magic!  DH was pleasantly surprised and asked, can we have this every night?  Not!  This is a fairly rich cheese sauce, nice to have once in a while.

This recipe makes quite a lot of sauce – great for more steamed vegetables tomorrow.

CREAMY THREE CHEESE MUSHROOM SAUCE:

4 Tblsp. butter

5 small crimini mushrooms, chopped small

4 minced garlic cloves

1/2 a small onion, minced

1  3/4 cups of Soy Milk – unsweetened (or milk of your preference)

1/2 cup of grated Asiago cheese

1 cup of grated sharp Cheddar cheese

1/2 cup Parmesan cheese

2-3 Tblsp. cornstarch and soy milk to make a slurry

salt and pepper to taste

pinch of Nutmeg

1 Tblsp. fresh minced Italian Flat Leaf Parsley

Heat up a medium sized sauce pan on low medium heat – add butter to melt.  Meanwhile chop up the mushrooms, onions and garlic.

Add the mushrooms to the pan, and saute until lightly golden.  Then add in the onions, garlic, salt and pepper, sauteing until translucent.  Add in the pinch of Nutmeg, stirring well, then pour in the milk.

Bring to a light slimmer, and mix the cornstarch with a little milk to make a thick slurry.  Pour in the slurry stirring well to thicken.  Add in the cheeses, stirring to melt, then remove from the heat and add the fresh Parsley, stirring to incorporate.

Serve over cauliflower or any other steamed vegetables.  We had this with grilled pork chops, organic steamed French Red Fingerling potatoes and my Marinated Tomato Salad…recipe pending.  So delicious.

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