Quantity good for 3-4 People

Ingredients:

  • Button Mushrooms – 250 gm, well washed
  • Olive oil – 1-2 tbsp
  • Butter (salted) – 3 tbsp
  • Garlic cloves – 4, finely chopped
  • Shallots (small onions) – 1/2 cup, finely chopped
  • Garlic chives – 1/8 cup, finely chopped
  • Mozzarella cheese – 1/8 cup, grated
  • Cheese slices – 2
  • Fresh Milk – 1/2 cup, boiled OR Fresh cream – well whisked
  • Spring onions – 1/8 cup, finely chopped (optional)
  • Fresh spinach leaves – 1/2 cup, finely chopped (optional)

Spices:

  • Oregano – 1 tsp
  • Black peppercorns – 1 tsp, coarsely ground
  • White pepper powder – 1 tsp
  • Red chilli flakes – 1 tsp
  • Mixed herbs – 1 tsp
  • Dry basil – 1/2 tsp
  • Dry Parsley – 1/2 tsp
  • Salt – as per taste

For Garnish:

  • Fresh coriander leaves – finely chopped

Preparation:

  1. Over medium flame, heat the pan. Add the butter, allowing it to melt properly and ensuring its not burning. Spread it across the pan evenly.
  2. Once the butter is heated & well melted, add the chopped onions and sauté for a couple of minutes. Then add the garlic – sauté till the raw smell goes away.
  3. On low heat, add the spices (as mentioned above ), mix the onion garlic well. Add salt and stir gently.
  4. Add the mushrooms and mix it well (high flame – as mushrooms release water naturally & do not get burnt).
  5. Reduce the flame to medium now and add the grated mozzarella, cheese slice and stir nicely, until it thickens and becomes a bit sticky. Add in the milk / fresh cream.
  6. Let it cook for approximately 4-5 minutes. Turn off the flame & cover the pan for about 8-10 minutes.
  7. Transfer to a dish and garnish with the fresh coriander leaves.
    Enjoy!