I'm so excited to share a recipe with you, its been so long! And, be warned - this one is so fabulous, you'll make it over and over again. Seriously. We just tried this on Friday for the first time, and I have already made this twice!
As I said, I made this dish (which I found on TastyKitchen a while back) on Friday and made it as directed - as a pasta dish. I know, I know, the picture below isn't very pasta-y, but we'll get to that. I was very, very hesitant about making this sauce because of how incredibly calorie and fat laden this dish is, but I forced myself to push those thoughts away. Once we tasted the sauce, however..... all thoughts of keeping my heart healthy just flew out the window! Words just can't even describe how rich and decadent this sauce is! Lance kept sneaking in the kitchen to taste it, and he kept saying that this was most definitely a restaurant worthy sauce. He grilled chicken and we served it over penne.... and the rest of the night we were groaning in misery because we ate way too much.
Over the weekend, I also had in mind that I really wanted to try to make a great Philly cheesesteak sandwich. Lance for years and years has been bragging about this amazing Philly he had down in Key West. It was the cheese sauce that made it out of this world, he keeps recounting, and it is one of his life's goals to recreate it. Lance thought that using this alfredo sauce would work, and so we gave it a try. I made the sauce exactly the same (just halved the recipe), and Lance cut up a roast really thin and sautéed it along with mushrooms. Again, I cannot give this dish high enough praise - it was utterly amazing! Perhaps you may want to substitute half of the parmesan for a white cheddar cheese - I asked Lance if I should do that for next time, but he refuses to "mess with perfection."
It was pretty perfect. Promise.
Serves 6 (generously!)
1 quart heavy cream
1 stick butter
4 ounces cream cheese
16 ounces fresh parmesan cheese
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
4 ounces dry white wine
1 package baby bella mushrooms
2 tablespoons olive oil
1 whole onion, thinly sliced
1 package penne pasta, cooked
grilled chicken, shrimp, etc., to taste
1. Prepare pasta according to box directions.
2. In a large skillet, saute onion and mushrooms in olive oil and wine until the mushrooms are stout and onions begin to caramelize. Let simmer until ready to add to the sauce.
3. In a large saucepan, add butter and cream cheese. Melt together on medium heat, using a whisk to incorporate. Once that has melted, add the heavy cream and seasoning and bring to a simmer. Add the parmesan cheese, reduce heat to medium-low, and stir regularly until the cheese is blended with the sauce and it begins to thicken. Mix in the mushrooms and onions.
4. Serve over penne pasta alone, or with grilled chicken, shrimp, or other meat. Enjoy!