Italian Mushroom and Cheese Side Dish

Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe uses fresh white button mushrooms, has a touch of Italian flavors and topped with Mozzarella cheese. If you are looking for a fast, easy and tasty side dish to make, then this is the one to try and enjoy.

Ingredients Nutrition

Directions

  1. PREPARATION-.
  2. Roast 6 garlic cloves (see RecipeZaar for various recipes) , chop and set aside.
  3. Brush and clean the mushrooms as needed and then cut the big ones in half, set aside.
  4. In a small cup add the cornstarch and 3 tablespoons of water to form a mixture, set aside.
  5. COOKING INSTRUCTIONS-.
  6. In a Teflon or large pan add the onions and butter and sauté for several minutes, until the onions starts to turn brown.
  7. Then add the roasted garlic cloves and stir for another minute.
  8. Next add the mushrooms and cook stir for about 5 minutes covered.
  9. Add the sherry, thyme, oregano, tomato paste and toss, then cook for about 10-15 minutes covered; that is, until the mushrooms are half of their original size.
  10. Add the bell peppers, salt to taste and cook for another minute.
  11. Add the cornstarch & water mixture and stir until the sauce thickens and clings to the mushrooms.
  12. Add the Mozzarella cheese on top, cover for 1 or 2 minutes until the cheese starts to melt.
  13. Then sprinkle the paprika, lemon zest all around (do not toss).
  14. Serve as a side dish and enjoy.
Most Helpful

This was very good, but I did add more lemon, paprika and sherry to up the flavor a little. Served with brown rice. Thanks and good luck!

Sharon123 March 06, 2010

I have to admit, I skipped a step and used garlic that was already roasted. But that doesn't matter, what matters is that it was a good recipe, but a little underwhelming. I used more bell pepper and cheese than what the recipe prescribed (not the chef's fault, but when it cimes to cheese recipe I always add more cheese to it). I liked the way the cornstarch thickened the sauce, it was a nice thing to include. I also like the addition of the tomato paste. I think the seasonings need to be doubled though.

Studentchef March 06, 2010

Made and reviewed for RSC #15. The final taste was fine, but understated, and the recipe was a little awkward because the cook tried a little too hard to fit in the prescribed number of ingredients. It is too uneconomical to heat an oven to roast 6 garlic cloves, so I used chopped fresh garlic, I'm afraid. The thyme and oregano were too little to make much impact, and the 2 teaspoons bell peppers ... hey, too little!! Same for the sherry, paprika, and lemon zest! (Mushrooms can handle quite a good glug of sherry!) The recipe came across as a little "hastily thrown together", but I might be wrong. If this is an inexperienced cook with her/his first creative experiment, all is forgiven! That's what made this entry hard to judge! Thanks, I'm sure a next recipe will be perfect!

Zurie March 06, 2010