ChampiñOnes En Salsa De Ajo Y Tres Quesos

This is a delicious mushroom dish in a garlic and three-cheese sauce, perfect as a dip or as a sauce for your protein. The flavors are intense and creamy, reminiscent of a fondue.

By @estaesmicocina

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup champiñones mini
• 1 cup champiñones mini
• 2 cloves ajoses
• 0.25 unit cebolla morada
• 2 teaspoons aceite de oliva
• 1 teaspoon mantequilla
• 1 cup champiñones mini
• 1 pinch sal
• 1 pinch pimienta
• 1 pinch orégano
• 0.25 unit cebolla morada
• 2 cloves ajoses
• 0.25 cup vodka or wine
• 0.25 cup crema de leche
• 1 piece queso azul
• 3 slices queso doble crema
• 0.25 cup queso parmesano
• 1 cup champiñones mini
• 2 tablespoons perejil fresco

Instructions

1. Clean the mushrooms by wiping them with a damp paper towel to remove any dirt.
2. Slice the mushrooms into even pieces to ensure uniform cooking.
3. Peel and mince 2 cloves of garlic.
4. Dice 1/4 of a red onion finely.
5. Heat 2 teaspoons of olive oil and 1 teaspoon of butter in a sauté pan over medium heat.
6. Add the sliced mushrooms to the pan and season with a pinch of salt, pepper, and oregano.
7. Remove the mushrooms from the pan and set aside.
8. In the same pan, add the minced garlic and diced red onion. Sauté for 2-3 minutes until the onion is translucent.
9. Deglaze the pan with 1/4 cup of vodka or white wine, scraping up browned bits from the bottom of the pan.
10. Once the alcohol has evaporated, add 1/4 cup of heavy cream to the pan.
11. Add a small piece of blue cheese, 3 slices of double cream cheese, and 1/4 cup of grated Parmesan cheese to the pan.
12. Allow the sauce to reduce and thicken, about 5 minutes, stirring occasionally.
13. Return the mushrooms to the pan, stirring to coat them in the sauce.
14. Garnish with chopped fresh parsley before serving.