This is an ex-roomie's recipe. We used to take turns to cook on weeknights and she came up with this extremely yummy and versatile recipe. It is so simple to make and can be altered as per your wish. You can add oregano or rosemary to give is a different twist. You can use this as a sauce for pasta or noodles. This is a perfect weeknight dinner...
Mushrooms - 2 cups (sliced/chopped)
Onions - 2 tbsp (chopped)
Corn flour - 1 tsp
Soy sauce - 1 tsp (Increase or decrease as per your liking)
Milk - 1/2 cup
Cheese grated - 1 cube (Optional)
Oil - 2 tsp
Pepper - Freshly crushed
Heat the oil in a kadhai and fry the onions until translucent.
Add the mushrooms and saute until cooked. Be careful while cooking mushroom, make sure it does not overcook. They taste best with a little bite left in them.
Add the milk to the mushrooms and allow the milk to boil.
Lower the heat so that the milk does not overflow.
Dissolve the corn flour in 2 tbsp water or milk.
Add it to the mushrooms.
The gravy will begin to thicken, so keep stirring else it will form lumps.
Add the salt, pepper and the soy sauce.
Add grated cheese.
Keep stirring for about 1 minute.
Remove from heat and serve hot.