CREAM OF MUSHROOM ALFREDO SAUCE RECIPES

CREAMY MUSHROOM ALFREDO SAUCE RECIPE - FOOD.COM

Creamy Mushroom Alfredo Sauce Recipe - Food.com image

This creamy mushroom alfredo sauce recipe is simple and delicious. By using zucchini as the base, you get a mushroom sauce that is full of nutrients and low-fat. You can serve this sauce over any whole grain or noodle, or even a sauteed vegetable, but I have served it over millet. This is a creamy, satisfying dish that doesn’t make you feel tired and sluggish.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 cup millet
1 pinch sea salt
2 1/2 cups water
2 teaspoons olive oil
10 mushrooms, sliced, stems separated
1 tablespoon white wine (or water)
1/2 onion, diced
3 garlic cloves, minced
1 cup zucchini, chopped
1 pinch black pepper
2 teaspoons dried basil
1 pinch nutmeg
1/4 cup coconut milk
1 tablespoon nutritional yeast
1/2 lime, juice of
1 tablespoon fresh parsley, as garnish

Steps:

If making millet, rinse and drain it, and add 2 cups of water for your 1 cup of millet. Sprinkle sea salt in the water, bring it to a boil and simmer on low for 20 minutes, or until dry and fluffy.
Meanwhile, heat a pan to medium heat. Add the oil and the sliced mushroom tops. Reserve the stems for the sauce. Saute the mushrooms for a few minutes while you start on the sauce.
Heat a medium sauce pot, add oil, onion and garlic. Stir to coat, and allow to cook for a few minutes until onions are translucent. Stir in the zucchini and mushroom stems and allow to saute for a few minutes until all the vegetables are starting to soften.
The next part of this creamy mushroom sauce recipe is to go back to the mushrooms, sprinkle salt on them, and let cook a few more minutes.
Add the salt, pepper, basil, nutmeg and optional nutritional yeast, and stir to coat the vegetables. Cook until the zucchini is fully softened.
Go back to the mushrooms and when they are fully cooked pour the wine, water and optional lime juice in the pan to deglaze. Set aside until the sauce is finished.
Once it is very soft, add the water, coconut milk and lime juice and let simmer for a couple of minutes. Lime juice makes this sauce very light and playful, so if you are looking for a heavier-tasting creamy sauce leave this out and use more coconut milk.
Blend the vegetables in a blender or food processor until smooth. Stir in the sauteed mushrooms and serve over the fully cooked millet or other grain, garnished with your choice of fresh green herb.

Nutrition Facts : Calories 634.6, FatContent 15.9, SaturatedFatContent 7.3, CholesterolContent 0, SodiumContent 335, CarbohydrateContent 107.3, FiberContent 13.4, SugarContent 24, ProteinContent 18.5

MUSHROOM ALFREDO RECIPE - FOOD.COM

Mushroom Alfredo Recipe - Food.com image

Make and share this Mushroom Alfredo recipe from Food.com.

Total Time 0S

Prep Time 0S

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup red pepper, diced
1/4 cup parmesan cheese
1 clove garlic, minced
2 tablespoons parsley, chopped
4 cups linguine or 4 cups fettuccine, cooked

Steps:

In saucepan, combine soup, milk, red pepper, cheese, garlic and parsley.
Bring to boil at medium heat, stirring often.
reduce heat and simmer for 5 mins.
Pour sauce over noodles and sprinkle with pepper and additional cheese if desired.
Notes: This is a quick-to-fix meal (takes longer to cook the fettuccine than the sauce), that will become a favourite. I usually increase the garlic to 2 plus cloves (the larger the better - but I am a garlic freak !).

Nutrition Facts : Calories 117.9, FatContent 7.5, SaturatedFatContent 2.8, CholesterolContent 9.8, SodiumContent 603.9, CarbohydrateContent 8.3, FiberContent 0.5, SugarContent 2, ProteinContent 4.9

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CREAMY MUSHROOM ALFREDO SAUCE RECIPE - FOOD.COM

This creamy mushroom alfredo sauce recipe is simple and delicious. By using zucchini as the base, you get a mushroom sauce that is full of nutrients and low-fat. You can serve this sauce over any whole grain or noodle, or even a sauteed vegetable, but I have served it over millet. This is a creamy, satisfying dish that doesn’t make you feel tired and sluggish.
From food.com
Reviews 4.5
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