Mushroom Alfredo
"Be warned...this is not low calorie or "healthy" by any means, but it sure is good! Often when I make this, I slice up a leftover chicken breast and add it to the sauce just long enough to heat through before serving. Makes delicious Chicken Mushroom Alfredo!"
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 cups half-and-half
- 1⁄4 cup cooking sherry
- 6 tablespoons butter
- 1⁄2 large onion, peeled
- 1 tablespoon flour
- 1 cup parmesan-romano cheese mix
- 1⁄8 teaspoon nutmeg, freshly grated
- 1⁄4 teaspoon black pepper
- 1 pinch salt
- 1 (16 ounce) carton sliced mushrooms
- 4 garlic cloves, peeled
directions
- Melt the butter over medium heat in a large skillet.
- While the butter is melting, place the onion and garlic into a food processor (I use a mini chopper) and process until finely minced.
- Add to the pan, along with the mushrooms.
- Sauté until onion is clear and mushrooms are starting to get soft, then sprinkle the flour over the mixture.
- Stir into a paste and cook for 1-2 minutes.
- Slowly add the cream, stirring after each addition until smooth.
- Stir in the sherry, salt, pepper and nutmeg.
- Gradually fold in the cheese and stir until it is melted and incorporated into the sauce.
- Serve immediately over hot pasta.
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RECIPE SUBMITTED BY
Hippie2MARS
Chattanooga, Tennessee
I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
