Step 1

First, heat the oil in a large heavy-bottom skillet over medium heat.

Step 2

Meanwhile, in a small bowl, whisk the stock and cornstarch.

Step 3

Next, add the mushrooms in a single layer and cook undisturbed for about 2-3 minutes, then stir and continue to cook for 1-2 minutes more. You might have too cook them in batches, to avoid overcrowding the pan.

Step 4

Once all mushrooms are slightly tender and golden, add the garlic and cook until fragrant, for 1 minute.

Step 5

Then, add the stock-starch mixture together with the almond milk and season with salt and pepper.

Step 6

Stir until sauce begins to thicken, about 3-4 minutes.

Step 7

Finally, add in the shredded cheeses. Continue to cook until cheese is fully melted, then stir in the herbs and take off the heat.