Ingredients
1 lb regular mushrooms, diced
1 large Portobello mushroom
1 medium onion, chopped finely
3-4 cloves garlic, diced
¼ cup butter
3-4 slices bacon, pre-cook to chewy consistency, then chop/dice and keep bacon drippings
¼ cup- ½ cup cream cheese
1 cup heavy cream, or more
Salt and pepper to taste (1/4 tsp each, please taste before serving)
½ tsp tarragon (optional)
Parmesan cheese and/or Fontina Cheese for topping right before serving.
Preparation
-Cook onions, garlic and butter until caramelized over medium to high heat stirring frequently. -Add bacon, bacon drippings, salt, pepper and tarragon. -When water from the mushrooms starts to disappear, add cream cheese a couple of tablespoons at a time, stirring until blended. -Add cream slowly, ¼ cup at a time, and stir in until consistency is really creamy. Add more cream for more sauce and add more cream cheese to thicken if needed. -Cook fettuccini or alfredo pasta as directed on package or if home made as per your own cooking times. -Drain pasta and pour cream sauce over the pasta. Mix together. Add parmesan or other cheeses on top of pasta if desired.
