|1||small onion — chopped|
|1 tsp||garlic — crushed|
|fresh thyme sprigs|
|450 g||mixed mushrooms — chopped|
|sunflower or vegetable oil — to fry the patties and fries|
|8||McCain Veg Burger Patties|
|McCain Skinny Fries|
|black pepper — to taste|
|1 cube of||vegetable stock|
|2 tsp||Worcestershire sauce|
|1 heaped tsp||flour — or cornstarch for a gluten-free alternative|
|1/2 cup||mozzarella cheese — grated|
|salt — to taste|
Add butter to a saucepan on medium heat and allow to melt.
Add the onion and allow to caramelise. Add crushed garlic and thyme, followed by the mushrooms. Let the mushrooms braise and brown a bit – do not add any salt at this stage.
Meanwhile, heat the oil for the McCain Veg Burger Patties and McCain Skinny Fries. Once oil is hot, cook the fries and veg patties according to package instructions.
Once the mushrooms start caramelising, add the black pepper, stock cube and Worcestershire sauce, and mix well to break up the stock cube.
Add the flour or cornstarch. Slowly add the water, stirring continuously. As the sauce starts to thicken, add the cream.
Simmer on low heat until thick and creamy. Then add the mozzarella, combine and remove from the heat. Check for seasoning and adjust accordingly.
To assemble, place one veg patty on a plate and top with creamy mushroom sauce, then cover with another veg patty to create a stack.
Serve with McCain Skinny Fries and a salad of your choice.