Mushroom Alfredo
Sauce
Who does not
love Pasta, especially when the recipe is quick and easy. The mushroom
Alfredo sauce is not just super-speedy and requires minimal effort but it is
always a winner. It is so tasty that everyone falls in love with it from first
bite.
Alfredo sauce
was invented by Alfredo Di Lelio in 1908 in a restaurant run by his mother
Angelina in Piazza Rosa in Rome. He had his own restaurant “Alfredo” in 1914 in
a street in central Rome. From this local restaurant the fame of “fettuccine
all’Alfredo” spread, first to Rome and then to other countries. However, In
1943, during the war, Di Lelio sold the restaurant to others outside his
family. In 1950, with his son Armando, Alfredo Di Lelio reopened his restaurant
in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di
Roma”), which is now managed by his nephew Ines Di Lelio.[1]
This recipe is
ideal for weekdays, when you do not have time or energy to create complicated
dishes. This less than 20 minutes recipe will not just fill your belly but you
will definitely enjoy it. It is simply delicious.
Ingredients
2 cups of
mushrooms (mixed- I used white and cremini brown mushrooms)
1 tablespoon of
butter
2 tablespoons of
mashed garlic
1 cup of cooking cream
1/3 cup of milk
1 tablespoon of
flour
2 tablespoons Grated
Parmesan
Parsley
Salt and Pepper
Pasta (ideal
with Fettuccine or Spaghetti)
Kitchen
Utensils
1 cooking pot
1 cutting board
1 knife
1 colander
1 bowl
1 pan
Method
1. Cook pasta according to package directions. (1. not more
than 11-12 min to cook it al-dente= “to the taste”, 2. add salt to the
water and 3. stir the pasta to prevent sticking)
2. While the pasta is cooking, cut the mushrooms in thin
slices. (TIP: wash your mushrooms in a bowl full of water and then dry them with a cotton cloth.)
3. Place the pan on high heat and add the butter.
4. Once the butter has melted add the mushrooms, salt and
pepper and stir.
5. Take ½ cup of the water, in which your are cooking your
pasta and add it to the mushrooms. This will make the sauce stick to the pasta and will thicken it.
6. In a different bowl add the milk and the flour and mix well
with a fork till you no longer see any lumps and then add it to the mushrooms.
Lower the heat and stir.
7. Leave it to simmer for 4-5 minutes, then add the parmesan
cheese, the cream and some chopped parsley.
8. Drain the pasta (TIP do rinse or place it under cold water).
9. Toss the pasta, the sauce, more parsley and parmesan
together.
10. Serve immediately.
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