Creamy Mushroom & Broccoli Cheese Sauce Recipe – Easy Comfort Food

Last Updated on 2 months by Neha Deshmukh

Creamy Mushroom & Broccoli Cheese Sauce Recipe – Easy Comfort Food

Hey everyone! There’s just something so comforting about a warm, creamy sauce, isn’t there? Especially when it’s loaded with veggies and cheese! I first made this Creamy Mushroom & Broccoli Cheese Sauce when I was craving something cozy and quick, and it’s been a family favourite ever since. It’s seriously easy to whip up, and perfect for a weeknight dinner. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 20 minutes – seriously! It’s packed with flavour from the mushrooms and broccoli, and the cheese sauce is just… chef’s kiss. Plus, it’s super versatile. You can serve it over rice, pasta, or even roasted vegetables. It’s the ultimate comfort food that’s both satisfying and easy to make.

Ingredients

Here’s what you’ll need to create this cheesy goodness:

• 2 cups mushrooms, sliced
• 1 cup broccoli florets
• 1.5 tablespoons vegetable oil
• 1 tablespoon wheat flour
• 350 ml milk (about 1 ½ cups)
• 1 teaspoon red chili flakes (adjust to your spice preference!)
• 1 teaspoon white pepper
• 1 teaspoon dried basil
• 1 teaspoon mixed herbs
• 1 slice cheddar cheese
• 1 tablespoon Parmesan cheese, grated

Ingredient Notes

A few little tips to make this recipe even better!

• Mushrooms: I prefer using button mushrooms, but you can use any variety you like – cremini, shiitake, even oyster mushrooms would be delicious.
• Broccoli: Fresh broccoli is best, but frozen works in a pinch. Just make sure to thaw it and pat it dry before using.
• White Pepper: Don’t skip the white pepper! It adds a subtle warmth and complexity that black pepper just can’t match. It’s a little secret ingredient my grandmother always used.
• Cheese Blend: The combination of cheddar and Parmesan is amazing. The cheddar gives you that classic cheesy flavour, while the Parmesan adds a lovely salty, umami kick. Feel free to experiment with other cheeses too! In some parts of India, people love adding a bit of processed cheese for extra creaminess – it’s all about personal preference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the vegetable oil in a pan over medium heat. Add the sliced mushrooms and broccoli florets. Sauté them until they’re tender and lightly browned – about 5-7 minutes.
2. Sprinkle the wheat flour over the vegetables, stirring to coat everything evenly. Cook for another 2 minutes. This gets rid of that raw flour taste and helps thicken the sauce.
3. Now, gradually pour in the milk while stirring constantly. This is important to prevent lumps! Keep stirring until you have a smooth, lump-free sauce.
4. Add the red chili flakes, white pepper, dried basil, and mixed herbs. Give it a good mix to combine all those lovely flavours.
5. Reduce the heat to low and stir in the cheddar cheese and grated Parmesan cheese. Keep stirring until the cheese is melted and the sauce is beautifully creamy.
6. Taste and adjust the seasoning if needed. If the sauce is too thick, add a splash more milk or a little vegetable stock to reach your desired consistency.

Expert Tips

• Don’t rush the sauce! Low and slow is the key to a creamy, smooth sauce.
• Stir, stir, stir! Seriously, constant stirring is your friend here.
• Grate your own cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan cheddar and Parmesan cheese alternatives. It’s surprisingly delicious!
• Gluten-Free Adaptation: Simply swap the wheat flour for a gluten-free all-purpose flour blend.
• Spice Level: If you like things extra spicy, add a pinch more red chili flakes or a dash of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for a real kick!
• Quick Weeknight Version: Use pre-cut mushrooms and broccoli florets to save time.

Serving Suggestions

This sauce is incredibly versatile! Here are a few of my favourite ways to serve it:

• Over herbed rice – basmati rice is particularly good.
• With pasta – penne or fusilli work well.
• Drizzled over roasted vegetables like potatoes or cauliflower.
• As a topping for chicken or fish.

Garnish with a sprinkle of fresh herbs (parsley or chives are lovely) or a little extra grated cheese.

Storage Instructions

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to restore the creamy consistency.

FAQs

Let’s answer some common questions!

1. Can I use different vegetables in this cheese sauce?

Absolutely! Feel free to experiment with other veggies like peas, carrots, or bell peppers.

2. What kind of rice pairs best with this sauce?

Basmati rice is a classic choice, but jasmine rice or even brown rice would also be delicious.

3. How can I prevent the sauce from becoming too thick?

Add a splash more milk or vegetable stock until you reach your desired consistency.

4. Can this sauce be made ahead of time?

Yes, you can make the sauce ahead of time and reheat it when you’re ready to serve.

5. Is it possible to freeze leftover sauce?

While it’s not ideal (the texture can change slightly), you can freeze leftover sauce for up to 2 months. Thaw it completely before reheating.

6. What is the best way to melt the cheese for a smooth sauce?

Use low heat and stir constantly! Grating your own cheese also helps it melt more smoothly.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!