Creamy Mushrooms with Caramelised Onions

  • cooking time
    15 m
  • serves
    4
2 tsp
olive oil
1 (150g)
red onion, sliced
2 cloves
garlic, crushed, plus 2 crushed extra
2 tbsp
balsamic vinegar
2 tbsp
brown sugar
2 (150g)
exotic mushroom mix, sliced
1/4 cup (60mL)
white wine
375 mL
CARNATION Light & Creamy Evaporated Milk
2 tsp
cornflour
2 cups (40g)
baby spinach
100 g
goat's cheese
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. In a large frying pan, heat olive oil; cook onions and garlic for 10 minutes on a medium-low heat until softened. Add vinegar and sugar; bring to the boil and cook for a further 10 minutes or until caramelised. Remove from pan and keep warm.

  2. In a clean large frying pan, add extra oil, extra garlic and mushrooms. Cook for 5 minutes or until golden. Add wine and cook for 5 minutes or until liquid has reduced.

  3. In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Evaporated Milk add remaining CARNATION Light & Creamy Evaporated Milk and add to pan. Bring to the boil and cook for 5 minutes or until thickened. Stir through baby spinach and goats cheese.

  4. If desired serve on polenta, sweet potato mash or wholegrain pasta.