YIELD: 3 SERVINGS
TOTAL TIME: 20 MINS
Mushrooms of your choice: 30
Butter: 1 tbsp
Onion: 1 medium
White bread: 2 slices cut into pieces
Salt to taste
Milk: 1/4th cup
Veg stock: 1/2 cup
Heat butter in a nonstick pan and add the sliced onions.
Saute for 2-3 mins (or till the onions turn transparent)
Now add the chopped mushrooms. Add salt and pepper as per taste.
Toss well and cover and cook for 2-3 mins.
After the mushrooms are well cooked transfer the mixture into a bowl and let it cool down.
Meanwhile cut the bread slices into pieces and set aside.
Once the mushroom mixture cools down, transfer it to a blender along with 1/2 the veg stock and bread chunks and blend till you get a smooth puree.
Now pour the puree into a nonstick pan and add the remaining half of the veg stock.
Mix well and add milk.
Simmer for 2-3 mins and switch off the flame.
Serve hot with cheese garlic bread.
To make cheese garlic bread, combine 1 stick of softened butter with 4 cloves of minced garlic, 1/2 cup parmesan cheese, 1/2 cup cheddar cheese and mix until smooth. (You can substitute the cheese with gouda and mozzarella according to your taste)
Slice the baguette in half lengthwise (I used mini baguettes) and spread the butter mixture evenly on each side. You can also add green onions to the mixture if you like.
Add some chilli flakes on top and bake for about 15 minutes till it starts to brown on the edges.