i made a very similar alfredo sauce and ate with chanterelles sautéed with scallions and it was pretty much the most delicious/decadent thing i've ever made. so easy too!
might try this since fresh chanterelles are out of season :)
Oh, I must try this! Thank you so much for the recipe!
EDIT: Just made this and it's heavenly. I like the flavor of mushrooms but not the texture, so I just dumped everything in the blender and added an extra half cup or so of boiling water; once it was creamy, I added it to pasta and heated the whole thing in the pasta pot. It made the perfect amount of sauce for two cups of dry elbow macaroni.
Pasta alfredo is one of the few things that will get me to cheat on my dairy-free diet, and this is the first time in years I've had pasta in a creamy sauce that didn't make me feel ill. Thank you thank you thank you!
It looks delicious! This may be a stupid question...I don't cook much. Do you keep the water boiling when you soak the mushrooms or do you take the boiling water off of the heat and then put the mushrooms in while it cools? Thanks!
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But am I missing something, or did the actual mushrooms not get added?
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might try this since fresh chanterelles are out of season :)
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EDIT: Just made this and it's heavenly. I like the flavor of mushrooms but not the texture, so I just dumped everything in the blender and added an extra half cup or so of boiling water; once it was creamy, I added it to pasta and heated the whole thing in the pasta pot. It made the perfect amount of sauce for two cups of dry elbow macaroni.
Pasta alfredo is one of the few things that will get me to cheat on my dairy-free diet, and this is the first time in years I've had pasta in a creamy sauce that didn't make me feel ill. Thank you thank you thank you!
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