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Portabella Mushroom & Arugula Alfredo Sauce
Julienned portabella mushrooms & arugula are served over pasta in a flour-thickened white pasta sauce that's made with whipping cream & milk.
Ingredients
- 2 oz salted butter
- 2 oz all purpose flour
- 1/2 oz garlic, minced
- 1 1/2 Tbsp Italian seasoning
- 3/4 Tbsp dried oregano
- 1 1/2 Tbsp kosher salt
- 1-2 Tbsp white pepper
- 1 lb baby portabella mushrooms, julienned
- 1 lb arugula
- 1 pt heavy whipping cream
- 2 pts whole milk
- 5 oz parmesan cheese
- Hot cooked pasta of your choice
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Method
In a one gallon pot, melt butter and sweat garlic for approximately 3 minutes, being careful not burn garlic. Add mushrooms and cook until tender. Add flour to make a roux. Whisk heavy cream and milk into pot and stir constantly to prevent lumps from forming. Bring to a simmer on medium heat, being careful not to boil the sauce. Add seasonings and cook for 30 minutes. Turn off heat and stir in arugula. Serve over pasta of choice.
Notes: It is critical to make sure that the milk and cream do not boil (a simmer is fine), as this could cause the sauce to break and become thin, or the sauce could boil over the pot.
Number of Servings: 8
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