Baby Portobella Alfredo Sauce recipe

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Ingredients

10 cremini mushrooms, trimmed
½ onion, cut into chunks
4 cloves garlic
4 tablespoons butter, divided
2 tablespoons flour
1 cup half-and-half
¾ cup shredded Italian cheese blend
salt and pepper to taste

Nutrition Info

300.4 calories
carbohydrate: 11.6 g
cholesterol: 69.6 mg
fat: 24.4 g
fiber: 1.6 g
protein: 9.8 g
saturatedFat: 15.4 g
servingSize: -
sodium: 309 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.

  2. Melt 2 more tablespoons butter in a separate saucepan over medium heat, gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste, cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce, cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

Recipe Yield

4 servings

Recipe Note

A creamy Alfredo sauce with cheese and baby bellas (crimini mushrooms) makes enough for about 1 pound of pasta.

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