About this recipe
I love mushrooms, especially in creamy sauces, and this Mushroom Mascarpone Sauce is my new favourite. The combination with red bell pepper and a green chilly adds so much delicious flavour to Zucchini Noodles I can’t get enough of it!
I usually make two portions and store the leftovers in the fridge for a day.
Mushroom Mascarpone Sauce
Ingredients
- 100 g mushrooms. I like to use the brown button mushrooms.
- oil
- 1 small red onion
- 2 cloves of garlic
- 1 small red pepper
- 100 g mascarpone
- 1 tsp basil pesto
- salt and pepper to season
Instructions
- Heat up the oil in a pan on medium heat. While it heats up, slice the mushrooms into thin slices.
- Add them to the oil and mix them well. I add a lot of pepper to the mix at this point because I love peppery mushrooms.
- While the mushrooms fry (stir occasionally), peel the red onion and cut it into small cubes. Add them to the mushrooms.
- Peel and cut the garlic. Add it to the mushrooms.
- Chop the pepper into small cubes too and add it to the mix. Cook everything for about five minutes. Stir occasionally.
- Add the mascarpone and the basil pesto. Mix everything well and turn the heat on low. Add salt to taste. Let it simmer for another five minutes.
Variations
Vegan
Use a vegan cooking cream or cream cheese. Anything that melts and combines well with the other ingredients.
Keto
This is already keto but if you want to amp up the fat content you can add some grated cheese to the sauce. Mozzarella works well if you don’t have left-overs. (I find that it does not re-heat very well.) If you’re not planning on eating it all in one meal I’d recommend emmental or gouda cheese.
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