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Creamy Mushroom Alfredo

3 tbsp (45 ml) butter
1 lb. (500 g) mushrooms, sliced
2 cloves garlic, minced
1 1/2 tbsp (20 ml) flour
1 1/2 cups (375 ml) milk
2 cups (500 ml) steamed broccoli florets (optional)
1/2 cup (125 ml) cream cheese
1/2 cup (125 ml) grated Parmesan cheese
1 lb. (500 g) fettucine
Salt and Pepper to taste

Melt the butter in a medium saucepan over medium heat. Add the mushrooms and garlic, cook and stir until the mushrooms have given up their juice and it has evaporated. Sprinkle in the flour, stir, and slowly add the milk, stirring constantly. Heat and continue stirring until the sauce begins to thicken and just starts to simmer. Add the cream cheese and cook, stirring, until smooth. Add steamed broccoli if using and allow to heat through. Remove from heat and stir in the Parmesan cheese. Meanwhile, cook the fettucine according to package directions. Drain thoroughly, and toss with mushroom sauce. Season to taste with salt and pepper, and serve immediately.

Serves 4.

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