Mushrooms with mascarpone sauce – Vegetarian

This rich and flavorful dish features tender mushrooms cooked together with a velvety mascarpone sauce, is a perfect vegetarian main course.

The creamy texture and earthy flavour of the mushrooms create a satisfying and comforting meal on their own. Alternatively, serve it as a luxurious side dish to complement a juicy steak or your favorite grilled protein.

Versatile, indulgent, and incredibly delicious!

Ingredients:

• 1 kg brown champignon mushrooms
• 1 onion
• A few garlic cloves
• 1 bunch of green onions
• 500 g mascarpone
• Half a coffee cup of olive oil
• Dried oregano
• Salt & pepper
• Fresh basil

Preparation:

Clean the mushrooms and cut them into cubes. Toss with half of the olive oil, then season with oregano, salt, and pepper. Spread the mushrooms evenly in a baking tray and roast in a preheated oven at 180°C (350°F) for 15–20 minutes, or until golden and slightly caramelized.

While the mushrooms are roasting, prepare the mascarpone sauce. Peel and slice the onion, finely chop the green onions, and slice the garlic. In a large wok, heat the remaining olive oil. Once hot, add the onion and garlic, and sauté for a few minutes until softened. Stir in the mascarpone and let it simmer for a few minutes, stirring to combine. Finally, add the green onions, mix well to incorporate all the ingredients evenly, then remove from the heat.

By now, the mushrooms should be nicely browned in the oven. Remove the tray, but keep the oven on—just close the door to maintain the temperature. Using a spatula, transfer the mushrooms to a separate tray, then pour over the mascarpone sauce prepared earlier.

Stir everything together until well combined, then return the tray to the oven for another 15 minutes.
Once done, remove from the oven and top with fresh, washed basil leaves.

If you try the recipe, let me know how you liked it! 😊

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