Cheesy Alfredo Sauce With Mushrooms And Fresh Tomato

• 1/4 cup butter
• 1 small onion, chopped
• 3 large garlic cloves, finely chopped and divided (about 2 tablespoons, do not finely mince)
• 1 (8 ounce) package fresh sliced mushrooms
• 1/3 cup all-purpose flour
• 1/4 teaspoon crushed red pepper flakes (can use more)
• 1/2 teaspoon seasoning salt (or use white salt or to taste)
• 1/2 teaspoon dried Italian seasoning
• 2 cups milk
• 2 cups half-and-half cream
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 1/3 cup sour cream (can use a little more)
• 2 roma tomatoes, diced (can use more)
• fresh ground black pepper (to taste)

1. In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
2. Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
3. Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
4. Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
5. Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
6. Season with black pepper.

butter, onion, garlic, mushrooms, flour, red pepper, seasoning salt, italian seasoning, milk, cream, parmesan cheese, colbymonterey, sour cream, roma tomatoes, fresh ground black pepper

Taken from www.food.com/recipe/cheesy-alfredo-sauce-with-mushrooms-and-fresh-tomato-347851 (may not work)