Taste Level: VGCost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook time: 25-30 min.
Difficulty: 1
I was digging around in the fridge and cam across two bags of mushrooms that I totally forgot I had purchased and sliced up. Luckily they still looked, tasted and smelled OK. I tossed them on the counter and decided we would have a nice Mushroom Alfredo sauce for dinner. I grabbed some herbs that had seen better days and picked through them until I found some good bunches, chopped some onion and went to cooking!
Ingredients:
1 1/2 cups Bella mushrooms (sliced)
1 1/2 cups button mushrooms (sliced)
1/2 cup white onion (chopped)
2 green onions (chopped)
2 cloves garlic (chopped)
1 cup heavy cream1 1/2 tbsp Parmesan Reggiano (grated)
2 tbsp aged white cheddar (shredded)
1 tbsp aged dry jack cheese (shredded)
1/4 cup fresh mozzarella (sliced)
1 1/2 tsp fresh basil (diced)
1 1/2 tsp fresh oregano (diced)
1/2 tsp fresh rosemary (diced)
1 1/2 tbsp Sauvignon Blanc
1 tbsp sweet European butter
fresh crack pepper medley (to taste)
2 servings of your choice of pasta (we used angel hair)
In a 12 in skillet melt butter over medium heat. Once butter is melted add white onion, garlic and mushrooms to skillet sauteing for 5-7 minutes. Now add green onions, crack pepper and heavy cream to skillet and stir for 2 minutes. Stir in cheeses and let melt for 4 minutes. Turn heat down to medium low and simmer for 15-20 minutes stirring frequently or until sauce has thickened.
While sauce is simmering prepare your pasta according to package.
Place a serving of pasta onto plates and spoon sauce over it. Serve while still warm with garlic bread!
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