Mushroom Alfredo Sauce
Equipment
- Large skillet or saucepan
- Wooden Spoon or Spatula
- Cheese Grater
- Knife and Cutting Board
- Measuring cups and spoons
- Whisk
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 8 ounces cremini or button mushrooms sliced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg optional, for warmth
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Sauté the mushrooms
- In a large skillet, melt the butter with olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
Cook the mushrooms
- Toss in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the dairy
- Lower the heat and pour in the heavy cream and milk, stirring to combine.
Melt the cheese
- Gradually add the Parmesan cheese, whisking continuously until it melts into the sauce and creates a smooth, creamy consistency.
Season the sauce
- Stir in the salt, black pepper, and nutmeg (if using). Simmer for another 3-5 minutes until the sauce thickens slightly.
Serve and garnish
- Pour over freshly cooked pasta, sprinkle with chopped parsley, and enjoy!