Post by Loupy on Apr 16, 2015 18:42:47 GMT -7
Sausage Mushroom Alfredo
From: Diane Roark @ www.recipesforourdailybread.com/
I love this creamy Alfredo recipe so much I make a different pasta with this Alfredo almost each week. I cannot tell you how amazing mushrooms are. They truly absorb all the flavors of the garlic, blackening, Parmesan and Italian sausage. I use Italian sausage which also adds a lot of flavor. This pasta has two tablespoons of blackening. It is not hot nor spicy but has a ton of flavor. This pasta was a mouth dropping, home run out of the park recipe. The flavors were amazing!
Cook time:25 mins
Total time:25 mins
Ingredients
1 pound ground Italian sausage, browned
8 ounces sliced mushrooms
2 tablespoons of blackening seasoning
2 tablespoon of minced garlic
1 teaspoon ground black pepper
2 tablespoons butter
1-1/2 cups whipping cream
1-1/2 cups half and half
1- ½ cups grated Parmesan cheese
(This can be used over chicken, beef or any other dish that uses an Alfredo sauce OR...
12 ounces Penne Pasta OR 12 ounces of Fettuccine, OR Fusilli Bucati. NO more than 12 ounces.)
Instructions
Cook the pasta according to the package and drain, if using.
Cook any meat to your liking or use leftovers.
In a large skillet, brown the ground sausage.
Add the two tablespoons of butter.
Add the garlic, blackening, and pepper to the skillet.
Stir in the whipping cream (heavy cream) and half and half.
Bring the cream to a boil.
Add the sliced mushrooms.
Reduce the heat and continue cooking until mixture starts to thicken and mushrooms are tender.
(Add the cooked pasta, if using.)
Mix in the grated Parmesan Cheese until melted.
The Alfredo will thicken up as it sits.
If it gets too thick, add a few tablespoons of half and half.
Pour over meat just before serving.
From: Diane Roark @ www.recipesforourdailybread.com/
I love this creamy Alfredo recipe so much I make a different pasta with this Alfredo almost each week. I cannot tell you how amazing mushrooms are. They truly absorb all the flavors of the garlic, blackening, Parmesan and Italian sausage. I use Italian sausage which also adds a lot of flavor. This pasta has two tablespoons of blackening. It is not hot nor spicy but has a ton of flavor. This pasta was a mouth dropping, home run out of the park recipe. The flavors were amazing!
Cook time:25 mins
Total time:25 mins
Ingredients
1 pound ground Italian sausage, browned
8 ounces sliced mushrooms
2 tablespoons of blackening seasoning
2 tablespoon of minced garlic
1 teaspoon ground black pepper
2 tablespoons butter
1-1/2 cups whipping cream
1-1/2 cups half and half
1- ½ cups grated Parmesan cheese
(This can be used over chicken, beef or any other dish that uses an Alfredo sauce OR...
12 ounces Penne Pasta OR 12 ounces of Fettuccine, OR Fusilli Bucati. NO more than 12 ounces.)
Instructions
Cook the pasta according to the package and drain, if using.
Cook any meat to your liking or use leftovers.
In a large skillet, brown the ground sausage.
Add the two tablespoons of butter.
Add the garlic, blackening, and pepper to the skillet.
Stir in the whipping cream (heavy cream) and half and half.
Bring the cream to a boil.
Add the sliced mushrooms.
Reduce the heat and continue cooking until mixture starts to thicken and mushrooms are tender.
(Add the cooked pasta, if using.)
Mix in the grated Parmesan Cheese until melted.
The Alfredo will thicken up as it sits.
If it gets too thick, add a few tablespoons of half and half.
Pour over meat just before serving.
