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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Alfredo Sauce with Mushrooms & Cream Cheese Recipe

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This recipe for Alfredo Sauce with Mushrooms & Cream Cheese is from Tammy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter

2 mushrooms portobello mushroom caps, thinly sliced

1 (8 ounce) package cream cheese

½ cup butter

1 ½ cups milk

6 ounces grated Parmesan cheese, or to taste

1 clove garlic, crushed

1 tablespoon minced fresh basil leaves

ground white pepper, to taste
Directions:
Directions:
Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.

Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes, Cook 15 minutes
Personal Notes:
Personal Notes:
This sauce is very similar to my Chicken Lemon Penne Pasta, which is really awesome.

 

 

 

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