Cheesy Alfredo Sauce With Mushrooms and Fresh Tomato |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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After the sauce is cooked throw in cooked chicken or shrimp and serve with cooked fettuccini or thin spaghetti. Ingredients:
1/4 cup butter |
1 small onion, chopped |
3 large garlic cloves, finely chopped and divided (about 2 tablespoons, do not finely mince) |
1 (8 ounce) package fresh sliced mushrooms |
1/3 cup all-purpose flour |
1/4 teaspoon crushed red pepper flakes (can use more) |
1/2 teaspoon seasoning salt (or use white salt or to taste) |
1/2 teaspoon dried italian seasoning |
2 cups milk |
2 cups half-and-half cream |
3/4 cup grated parmesan cheese |
8 ounces shredded colby-monterey jack cheese |
1/3 cup sour cream (can use a little more) |
2 roma tomatoes, diced (can use more) |
fresh ground black pepper (to taste) |
Directions:
1. In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
2. Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
3. Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
4. Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
5. Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
6. Season with black pepper.
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