Mushrooms in garlic sauce

Ingredients for 4 servings:

• 475 ml milk, low-fat
• 50 g onion(s), chopped
• ½ tsp marjoram
• ½ tsp basil, dried
• 2 tbsp wheat flour (wholemeal flour)
• 4 garlic cloves, peeled and crushed
• 225 g mushrooms, small
• 300 ml vegetable stock
• 1 pack of mozzarella (approx. 125g), diced
• e.g. salt and pepper
• some parsley, chopped, for garnish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

baked

Heat 350ml of the milk together with the onion, herbs, and spices, preferably in a bain-marie. Whisk the remaining milk with the flour until smooth and add a little of the hot milk. Quickly whisk this mixture into the hot milk in a saucepan until the sauce thickens. Clean the mushrooms and sauté them in the vegetable stock for 2 minutes. Drain and place in an ovenproof dish. The stock can be used for soup. Add the garlic to the sauce, pour the sauce over the mushrooms, and sprinkle with mozzarella. Bake in the oven for 10-15 minutes, until the top is golden brown. Garnish with parsley before serving.