This is a very quick indulgently creamy sauce. Serve with pasta and a green salad for a delicious lunch or summer supper.
Serves 2
Ingredients:
- 50g Butter
- 50g Button mushrooms, sliced
- 150g Gorgonzola cheese, sliced
- 150 ml Soured cream
- Salt and pepper
- 25g Pecorino cheese,
- 50 g Broken walnut pieces
- Chopped chives to garnish
Cooking Instructions:
- Melt the butter and gently fry the mushrooms until lightly browned.
- Separately in a bowl using a fork mash together the gorgonzola, cream and seasoning. Now stir this into the mushrooms when they are lightly brown, heat and stir gently until melted.
- Stir in the pecorino cheese and the walnut pieces.
- Serve with freshly cooked spaghetti and garnish with the chives.
Cooks Tip 1: For an impressive vegetable dish, layer with lightly cooked, thickly sliced potatoes. Sprinkle with more Pecorino cheese and bake at 180C / 350 F/ Gas 4 for 1 hour.
Cooks Tip 2: Let the sauce down with a little stock or dry white wine if you’d prefer it to be a little looser.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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