I am not the greatest mushroom fan on the planet to be completely forthright. Two things that I am not tremendously partial to are mushrooms and shrimp. Be that as it may, my hubby adores them two. So I need to cook both of those things now and again just to keep him cheerful. 🙂 But I have developed to like and eat the two things and I particularly love mushrooms in the event that they are sautéed in a smooth sauce.
It starts with sautéing them in a margarine and crisp minced garlic until it is delicate. In any case, at that point expedite the overwhelming cream and transform this dish into something incredible! The substantial cream+parmesan+garlic+cream cheddar… .
These make a scrumptious side dish. Or then again they are particularly extraordinary over a steak or burger. Or then again you can actually eat these done without anyone else's input. Whatever you cause them for you To need to make them!
Also try our recipe : CREAMY BACON AND PEA PASTA #bacon #dinner #pasta #cauliflower #mushroom
Ingredients :
- 2 Tablespoons Butter
- 1 Tablespoon olive oil
- 8 Ounces white mushrooms, whole or sliced to preference
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- 2 ounces cream cheese, softened
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- fresh chopped parsley for garnish
Instructions :
- In a medium sized skillet over medium high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.
- Add the heavy cream, parmesan cheese, cream cheese, italian seasoning, salt and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.
- Serve immediately and garnish with fresh parsley.
Source : bit.ly/2Ew5XQl
Read more our recipe : MILLION DOLLAR RAVIOLI LASAGNA #lasagna #dinner #food #recipes #mushroom
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