Zucchini and Mushrooms with Gouda Cream
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Zucchini and portobello mushrooms sautéed with onion and garlic and then drenched in creamy gouda cheese sauce.
Nothing beats gouda, it makes everything better :D
Author: Kelly Janke
Serves: 4
Ingredients
- 2 Zucchini
- 8-10 Baby Portobello Mushrooms
- ¼ Red Onion
- 2 Garlic Cloves
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 C. Milk
- 1 C. Shredded Gouda
- 2 Tbsp. Extra Virgin Olive Oil
- Salt and Pepper to taste
- 3 Tbsp. Freshly Chopped Chives
Instructions
- First prep all the veggies. Wash, dry and slice zucchini. Wipe off mushrooms and slice in big chunks. Dice Onion. Mince Garlic.
- Next, shred the gouda cheese, set aside.
- Begin to saute the veggies. In a large skillet over medium heat, add the olive oil and veggies. Salt and pepper to taste (salt well.) Combine and saute for 15 minutes or until soft.
- In the meantime, make sauce. Begin by melting butter in small saucepan. Once butter has melted, add flour. Cook the butter/flour so it's bubbling, for 2 minutes over low heat.
- Add milk to butter/flour. Bring to a boil over low heat. Add cheese. Add salt and pepper to taste.
- Bring to a boil once more.
- Chop the chives and add to cream, saving a little to garnish.
- When veggies are done, mix cream sauce with veggies. Garnish with chives and serve immediately.
Notes
Even though this is a great combo, feel free to substitute any veggies!
