Creamy Mushroom Alfredo

This is a quick recipe that I like to make on a cold sunday evening like we are having right now. Burrrr isnt even the word. However, this hearty filling meal helps cure all the worlds problems, well at least it makes your tummy happy. You will find that this is really a base recipe for Alfredo sauce. Therefore, you could add other ingredients such as shrimp, chicken or vegetables. The idea is to put your own twist on it and make it something spectacular. I like to add a little basil pesto at the end for a little kick. I know youre going to love it as much as i do. 

Hit the comment section for any questions or suggestions. 

Enjoy! 

8 oz pasta or cheese tortellini

1 cup shiitake, button and portobello mushrooms, sliced, stems removed

1/4 cup white wine

1 tablespoon chopped fresh parsley

2 cloves garlic, minced

8 ounces Heavy whipping cream 

salt and pepper to taste

1/2 cup grated Parmesan cheese



Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, drain, set aside

In a medium skillet over low heat, combine wine, parsley, garlic and sliced mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through. Reserve and set aside

Add heavy whipping cream to a stock pot and bring to a low boil. Stir in parmesan cheese. Be careful not to scorch the sauce. This will affect the flavour of the dish. (This is Alfredo Sauce) 

Combine all ingredients

. Heat then season with salt and pepper to taste. 

Garnish with parmesan cheese and serve immediately.