Wild mushroom alfredo pasta sauce
Recipe Courtesy of Eve Rowe
This proportion serves 2; feel free to 2X or 3X recipe for more; a great recipe to spring on guests!
1/2 cup half/half, light or whipping cream (may be fat free if desired)
2 TBSP butter, margarine or olive oil
1/2 TBSP dried thyme
1 tsp winter savory
2 cups (or more) fresh mushrooms OR rehydrated mushrooms, drained
1/2 cup grated asiago cheese (parmesan is an okay substitute)
4 cloves of crushed garlic pinch salt, pinch pepper to tasteHeat oil in skillet; when hot, add thyme, garlic and savory, simmering for about three minutes to soak up the spice flavor. Add mushrooms. Saute (covered) about ten minutes, until you get a good juicy sauce in there. Add half/half, allow to bubble and thicken for about three minutes or so. Add asiago cheese, stir occasionally; allow to melt and thicken up to create a sauce consistency. Add salt and pepper (also try nutmeg if you please) to taste if desired; serve over drained pasta. If your consistency is watery, next time try fattier ingredients (heavy cream), or add a teaspoon of flour or cornstarch to the mushrooms after they’ve been sauteed.