Sunday, January 24, 2016

Sausage and Mushroom Alfredo

Thursday 21 January

We had some roll sausage left over from Monday, and the stems of four big portobello mushrooms we had plans for tomorrow.  So we minced and sautéed the stems, crumbled the sausage into the pan, deglazed with white wine to make it all soften up, and added cream and pecorino romano to make an Alfredo sauce for fettucine. 

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