Creamy Mushroom Alfredo with Pasta

I recently received a very generous sample of 6 varieties of dried mushrooms from Justin at Marx Foods (Thank you Justin!). I LOVE mushrooms and don't cook with them often enough, so when I saw their offer for a free sample, I jumped at the chance. However, I procrastinated for weeks pondering how to use them. Originally I wanted to make risotto, but after staring at the half & half and parmesan cheese that needed to be used up, inspiration hit.





I decided to also use the trial box of Fiber Gourmet low-calorie pasta I received and make a creamy mushroom alfredo sauce.





Remember, when using dried mushrooms, soak them for at least 4-6 hours to rehydrate them-I usually soak my overnight. And, SAVE the water you soaked them in!!! It's perfect as a soup base or broth to cook with. I saved mine, and used it as the liquid to cook barley in later that week...delish!



The sauce will make enough for about 2 servings, so be sure to double or triple recipe as needed to feed a larger crowd.









You will need:

-4 tablespoons butter

-1/4 cup grated parmesan

-1/4 cup shredded mozzarella

-1/2 cup half & half

-1 teaspoon onion powder

-1 teaspoon garlic powder

-1 teaspoon thyme

-1/2 teaspoon salt

-1/2 teaspoon pepper (white if you have it)

-1 ounce mixed dried mushrooms, rehydrated - I used porcini, chanterelle, & morels

-1 tablespoon jarred minced garlic (or about 3 or 4 cloves, minced)

-1 tablespoon sherry

-2-3 ounces of pasta, cooked





1. Melt butter in saucepan over low-medium heat.

2. Add parmesan, mozzarella, half & half, onion powder, garlic powder, thyme, salt & pepper. Stir until cheese is melted and sauce is smooth. Set aside and keep warm.

3. Spray a non-stick pan with a small amount of non-stick spray and add garlic. Cook about 1 minute and add mushrooms. Cook about 5 minutes or until mushrooms are lightly browned. 

4. Add sherry and cook another minute or two, until sherry has evaporated.

5. Combine pasta, sauce, and mushrooms in bowl & serve.