Wednesday, August 20, 2008
Portobello Mushroom-Alfredo Sauce
1 (12-ounce) package fettuccine
1 (6-ounce) package Portobello mushrooms
1/2 cup butter
3 garlic cloves, minced
1 cup whipping cream
1 cup milk (*)
1 cup (4 ounces) shredded Parmesan cheese
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 tablespoons chopped fresh Italian flat-leaf parsley
Garnish: Italian flat-leaf parsley sprigs
Prepare pasta according to package directions; drain.
Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.
(*) For a seafood Alfredo sauce, substitute the 1-cup of milk with 1-cup of seafood broth.(Boil the shells from one pound of shrimp in 1 1/2 cups water until reduced to 1-cup; or, use Penzey's Seafood Base per directions.)