Alfredo Sauce Made from Mushrooms?

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Alfredo Sauce Made from Mushrooms?

When I first ran across a similar recipe to this on Pure Wow, I knew I had to try it. Mushrooms are so tasty, and also very low in calories. I love Alfredo sauce, but try not to use it often because it is so rich and high in calories. Making a sauce from mushrooms sounded too good to be true. It works!

It still surprises me that mushrooms will make such a thick sauce, but they do. The original recipe was too thick in my opinion. So much so that it was hard to blend to a smooth texture. With added milk or even water, it worked much better. I also lightened up on the cheese. You can increase it if you prefer a stronger flavor, but again, less cheese means less calories.

alfredo2A cup of mushrooms has less than 25 calories, so you can see this really does make for a light sauce, while remaining very rich in flavor. I used low fat milk though any will work. You can see in the picture here how the mixture looked before I added the extra milk.

It’s a wonderful way to enjoy a healthy Alfredo sauce! Next time I will stir in my favorite spinach for color and nutrients, and before servings, I will add some chopped green onion or chives. It would be good with chicken and/or broccoli added too.

It’s now my go to replacement for Alfredo sauce!

Mushroom Alfredo Sauce

Rating 

Mushrooms are so tasty, and also very low in calories. I love Alfredo sauce, but try not to use it often because it is so rich and high in calories. Making a sauce from mushrooms sounded too good to be true. It works!
Ingredients
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 2 cloves of garlic, finely minced
  • 4 cups mushrooms, sliced thinly
  • 1½ cups milk
  • ⅓ cup fresh Parmesan cheese, finely grated
  • salt and pepper
  • 1 pound fettuccine or linguine
Instructions
  1. Cook pasta according to package directions, al dente.
  2. Saute onion and garlic in hot oil for 3 minutes.
  3. Add sliced mushrooms, and season to taste.
  4. Cook until mushrooms are browned and thoroughly softened, about 10 minutes. Stir often.
  5. Set aside a third of the mixture.
  6. Add 1 cup of milk, stirring it as it comes to a simmer.
  7. Pour mixture into a blender and blend until smooth.
  8. If mixture remains grainy, add the rest of the milk (or water) until it sufficiently purees.
  9. Add Parmesan cheese, blending that in.
  10. Return to the skillet.
  11. Add the pasta to the pan, stirring to coat and to warm.
  12. Divide onto plates, topping with the remaining sautéed mushrooms.
  13. Serve immediately.

 

 


 

ABOUT THE AUTHOR

Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Alzheimers HQ and Simple Living Ideas

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3 Comments

  1. Merry, my daughter made a mushroom sauce with pasta for our dinner tonight, and it was so good. It is similar to your recipe here, but with just some olive oil and no milk.

    Post a Reply
    • Thanks! Hope you’ll share the recipe Cheryl. Always looking for lighter pasta sauces.

      Post a Reply
      • You’re welcome Merry. I don’t have a particular recipe for it. She just searched for the terms, “mushroom oil garlic pasta” on the web and went from there. Some of them use more butter than others, we tend to use more olive oil, and just a little butter for the extra flavor.

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