This pasta sauce is inspired by the creamy Alfredo mushroom sauce served up at the Olive Garden restaurant. It’s my absolute favorite item to order when we have dinner there. Add in the endless salad and warm breadsticks and I’m a happy, happy girl indeed!!!
This recipe is so easy to make and it tastes just like the mushroom sauce served up at the Olive Garden. That means you can whip it up any time you get a hankering for it without ever having to leave the comfort of your home.
Start by gathering together the ingredients for this recipe.
Heat oil and butter in a large skillet over medium heat.
Add mushrooms and cook them until golden brown.
Continue to cook miushrooms until all the liquid has cooked off and mushrooms begin to brown in the pan.
Add the minced garlic and cook for about 1 minute, until fragrant.
Add the white wine and deglaze the pan. Scrape up any browned bits in the pan. Cook until wine is reduced by about half.
Add chicken broth, heavy cream and grated parmesan cheese.
Once combined, lower heat to medium low and bring the sauce to a gentle simmer – do not boil rapidly or sauce will separate.
Stir sauce occasionally and gently simmer for about 3 – 4 minutes until sauce thickens. Add pepper and salt to taste.
Serve over your favorite cooked pasta.
This is a creamy, rich, delectable meal that comes together in a flash!
Add a loaf of freshly baked crusty French bread to round out the meal and I promise you, you won’t miss the expensive diner tab but you will enjoy a meal that is just as good as the one served up at the Olive Garden…guaranteed!!!
The perfect tasty pasta meal when you want something delicious and filling but you don’t want to spend an eternity cooking in the kitchen. Go on, give this one a try, I think you are going to love it just as much as we do!
Creamy Mushroom Alfredo Sauce
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 10 oz fresh mushrooms, sliced
- 4 cloves garlic, minced
- ¼ cup dry white wine
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup parmesan cheese, freshly grated
- ½ tsp coarse ground black pepper
- salt, to taste
Instructions
- Heat oil and butter in a large skillet over medium heat. Add mushrooms and cook them until golden brown.
- Continue to cook miushrooms until all the liquid has cooked off and mushrooms begin to brown in the pan.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Add the white wine and deglaze the pan. Scrape up any browned bits in the pan. Cook until wine is reduced by about half.
- Add chicken broth, heavy cream and grated parmesan cheese. Once combined, lower heat to medium low and bring sauce to a gentle simmer – do not boil rapidly or sauce will separate.
- Stir sauce occasionally and gently simmer for about 2 – 3 minutes until sauce thickens.
- Add pepper and salt to taste.
- Serve over your favorite cooked pasta.
Did You Make This?
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