Portobello-Alfredo Sauce

1. 1

   Remove brown gills from undersides of mushroom caps using a spoon, and discard gills.

2. 2

   Chop mushrooms.

3. 3

   Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and saute 5 to 6 minutes or until tender.

4. 4

   Stir in cream and milk.

5. 5

   Bring to a boil over medium high heat; reduce heat, and simmer, whisking constantly, 10 minutes.

6. 6

   Stir in cheese, pepper and salt; stir constantly until cheese melts and mixture thickens.

7. 7

   Stir in 2 Tbsp. parsley.

8. 8

   Serve over hot cooked pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.