Mushroom Spinach Alfredo Sauce Food

SPAGHETTI ALFREDO WITH SPINACH AND MUSHROOMS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add spaghetti and olive oil. Cook for 8-12 minutes, or according to package instructions, until al dente (firm to the bite). Drain and set aside.
• Meanwhile, melt butter in a non-stick skillet over medium heat. Add onions, mushrooms, tomatoes and parsley. Cook for 4-5 until aromatic. Add cream cheese and garlic, stir well and cook for another minute.
• Add milk and continue stirring so the sauce forms a uniform texture. Add in Parmesan cheese and black pepper. Stir well to combine and cook for one more minute. You will notice the mixture start to thicken a bit.
• Add fresh spinach and stir to combine. The spinach will turn soft almost immediately by the heat. Remove from heat and leave the sauce in the pan.
• Add drained pasta to the skillet and toss to combine, and fully coat the spaghetti with the sauce. Sprinkle some salt flakes on top (to taste) and serve immediately.

SPINACH AND MUSHROOM ALFREDO SAUCE

Steps:

• Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes.
• Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes.
• Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
• Add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes.

ALFREDO SAUCE WITH MUSHROOMS

Steps:

• Saute the mushrooms with enough olive oil to coat the bottom of the skillet.
• Once the mushrooms are sauteed, set aside.
• In a 4-quart saucepan, melt the butter on medium-low to medium heat.
• After butter is melted, pour the cream (or half-half) and stir.
• Add the cooking wine, the cornstarch, and the cheeses. Continue to stir.
• While stirring the sauce, add the Italian seasoning and garlic powder. Let sauce cook for 5-10 minutes.
• When sauce is almost ready, add the sauteed mushrooms.
• Reduce heat to low/simmer for a couple of minutes. Make sure to stir so there is no sticking.
• After stirring, enjoy!

ALFREDO MUSHROOM-SPINACH LASAGNA

Steps:

• Preheat your oven to 375°F Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
• Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 4 tablespoons butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Continue adding a few tablespoons at a tim until you've added half of it, then you can add the second half all at once, along with 1/2 teaspoon table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
• Prepare vegtables: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 1 tablespoon olive oil and 1 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a pinch of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Add the spinach and cook until wilted.
• Assemble lasagna: Spread some of the sauce in the bottom of 9x9 baking dish (if you'd like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
• Bake for 40 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.