Creamy Mushroom Alfredo

Clearly I wasn’t concerned with calories when I made this yummy pasta dish. Total comfort food. I wish I had fettucini pasta, but after scrounging through the cupboards I had to settle on rotini. Oh well, it’s all about the sauce anyway.

The finished sauce


2 tbsp olive oil
2 cloves of garlic
1 package of mushrooms
1 cup of cooking cream (I used 15%)
1 cup of milk
1 1/2 tsp flour
Pepper (tons)
Salt to taste
1 tsp of onion salt
3 tbsp of butter (this is where the comfort part comes in)
1/4 cup of paremesan cheese
1/4 cup of cheddar cheese
and just for fun I put in a spoonful of goat cheese

Sauté sliced mushrooms in olive oil on high heat until nicely browned. Meanwhile in a stovetop pot, combine cream, olive oil, and 3/4 cup of milk. In a small jar shake the remaining milk with flour (so it doesn’t clump) and add to the cream and milk mixture. Bring to a simmer over medium heat, whisking frequently. While whisking, add pepper, salt, onion salt and butter.  The sauce will start to thicken. Add sautéed mushrooms and cheeses to simmering sauce. In the same pan used for the mushrooms, cook the crushed garlic (in olive oil) for a couple minutes – don’t brown. Add garlic to sauce. Pepper is such a key ingredient, so make sure to taste as you go. Enjoy!



  1. Oh how I wish I could eat this right now!
    I’m on call at the hospital and there’s nothing in the fridge except left over nasty hospital mac & cheese…
    How they manage to screw up pasta is beyond me! Maybe I should direct them to your blog so they can start making the good stuff 😉

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