I usually serve this over (gf) spaghetti, this amount is enough to feed us (minus BT2, who is dairy free) as a main dish, so that’s two adults and kids aged 9, 4, 2 & 1.
- 2 Tb fat of some kind (oil, butter etc)
- About 20 asparagus spears, cut about an inch long
- 1 onion, chopped finely
- 6 cloves garlic, sliced
- 12 button mushrooms, cut in thick slices
- 2 cups milk, plus a smidge more
- 80g mozzarella, roughly cubed
- 2 Tb cornflour (corn starch in US, the white stuff)
- 100g feta
This can be made with any old cheese, but I had those two on hand so I used them.
- Cook the onion, garlic and asparagus in the fat, until tender. (go easy on any salting because the cheese adds salt later.)
- Add the mushrooms, mozzarella and milk.
- While milk is warming up combine a little more milk with the cornflour.
- When the milk starts to simmer stir in the cornflour mix, keep stirring until it has thickened.
- Crumble in the feta before serving.
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