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Renegade Mushroom Pan

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Ingredients for 1 servings:

  • 3 can/n mushrooms (whole heads)
  • 2 large onions
  • ½ cup processed cheese
  • 1 cup of cream
  • 1 jar milk
  • 1 class bunch of parsley, chopped
  • some tomato paste
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Sauté the onion and tomato paste. When everything has a nice dark brown color, add the mushroom caps. Now fry the mushrooms very lightly. As soon as they are lightly browned, deglaze with milk and cream. Let everything simmer gently for 10 minutes, gradually adding half a cup of processed cheese. Finally, sprinkle in the parsley and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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