Ingredients
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1/2 cup onion, chopped
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2 tablespoons butter (or margarine)
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6 roasted garlic cloves (or 6 uncooked garlic gloves)
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20 ounces fresh button mushrooms
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1 tablespoon dry sherry (Harveys Bristol Cream recommended)
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1/4 teaspoon thyme
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1/4 teaspoon oregano
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2 teaspoons tomato paste
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1 tablespoon cornstarch
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1/2 cup mozzarella cheese (cut into small pieces)
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1/4 teaspoon smoked paprika
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1/4 teaspoon lemon zest
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salt
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2 teaspoons bell peppers (chopped)
Instructions
- PREPARATION-.
- Roast 6 garlic cloves (see RecipeZaar for various recipes) , chop and set aside.
- Brush and clean the mushrooms as needed and then cut the big ones in half, set aside.
- In a small cup add the cornstarch and 3 tablespoons of water to form a mixture, set aside.
- COOKING INSTRUCTIONS-.
- In a Teflon or large pan add the onions and butter and sauté for several minutes, until the onions starts to turn brown.
- Then add the roasted garlic cloves and stir for another minute.
- Next add the mushrooms and cook stir for about 5 minutes covered.
- 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.
- Add the bell peppers, salt to taste and cook for another minute.
- Add the cornstarch & water mixture and stir until the sauce thickens and clings to the mushrooms.
- Add the Mozzarella cheese on top, cover for 1 or 2 minutes until the cheese starts to melt.
- Then sprinkle the paprika, lemon zest all around (do not toss).
- Serve as a side dish and enjoy.