Mushroom Alfredo

• 8 ounces, weight Linguine Noodles, Cooked Al Dente
• 1 teaspoon Salt (for Boiling Pasta)
• 8 ounces, weight Mushrooms (I Use White Button Mushrooms)
• 1/2 sticks Sweet Cream Butter
• 1/2 cups Light Cream
• 1/4 cups Whole Milk
• 1 teaspoon Cornstarch
• 1 teaspoon Cracked Black Pepper
• 1 teaspoon Tarragon
• 1- 1/4 cup Pecorino Romano Cheese, Grated
• Parsley, Chopped Finely, For Garnish

1. In a pot of boiling salt water, add pasta and cook just to al dente.
2. Rinse in a colander and set aside.
3. While pasta is cooking, clean mushrooms with damp paper towels and then slice each one.
4. In a saute pan, add butter and sliced mushrooms.
5. Saute until lightly browned.
6. Add cream, milk, and cornstarch, and stir well to combine on medium high heat.
7. Once small bubbles form, reduce heat to medium.
8. Add pepper and tarragon, and then slowly add cheese, stirring as you add.
9. You will have a lovely creamy Alfredo sauce.
10. Add pasta and toss gently.
11. Cook for 23 minutes.
12. Remove from heat.
13. Garnish with parsley and serve.
14. Enjoy!

weight linguine noodles, salt, weight mushrooms, sweet cream butter, light cream, milk, cornstarch, pepper, tarragon, romano cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/mushroom-alfredo/ (may not work)