Clean the mushrooms by wiping them with a cloth or kitchen paper and removing the part of the stem that is most oxidized (it is not necessary to remove the entire stem). Mushrooms tend to absorb some water if they are washed, so it is best to clean them this way to preserve their texture as best as possible.
Once the mushrooms have been cleaned, add a splash of olive oil to a large frying pan over high heat and sauté for no more than two minutes. I like to make them whole although they can also be cut into pieces. The trick is not to salt it so that they do not release juice and remain meaty.
In another frying pan or saucepan, place 2 tablespoons of oil and a tablespoon of butter. Add the finely chopped garlic and the chilli, cook for a minute and add 1 level tablespoon of cornstarch, stirring so that it toasts a little. Add the very hot milk or vegetable drink, a splash of soy sauce and lemon juice. Stir with the help of a whisk so that it binds and thickens slightly (about 3-4 minutes), finally add the parmesan and mix well.
Place the previously cooked mushrooms in the sauce. Season with salt and black pepper, add the chopped parsley and serve. The only thing left to do is enjoy!
#Sautéed #portobellos #creamy #sauce #perfect #recipe #mushroom #lovers
