Asparagus and Mushroom Cheese Sauce

1 Nov
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.

  1. Cook the onion, garlic and asparagus in the fat, until tender.  (go easy on any salting because the cheese adds salt later.)
  2. Add the mushrooms, mozzarella and milk.
  3. While milk is warming up combine a little more milk with the cornflour.
  4. When the milk starts to simmer stir in the cornflour mix, keep stirring until it has thickened.
  5. Crumble in the feta before serving.
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