Morel Mushroom ALFREDO SAUCE Recipe

Rich and creamy alfredo only gets better with the addition of morel mushrooms. We use fresh cheeses for this recipe vs. packaged. It’s a bit more preparation, but the end result is well worth it. Fontina and Mozzarella both melt well, creating a good base with the cream. For those that prefer a more nutty flavor, substitute the Fontina cheese for Gruyère.

List of Ingredients

  • 14 to ½ pound of fresh morel mushrooms
  • 4 tablespoons of unsalted butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups of heavy whipping cream
  • 1teaspoon of fresh ground black pepper or white pepper
  • 12  cup parmesan reggiano cheese
  • 14  cup of grated fontina cheese
  • 12  cup grated fresh mozzarella cheese.
  • 14  cup white wine
  • Box of Alfredo pasta


  1. Pour yourself a glass of white wine and enjoy.
  2. Melt 3 tablespoons of butter in a medium saucepan with olive oil over medium/low heat.
  3. Add half of the garlic, all of the cream, pepper and bring the mixture to a simmer, stirring often.
  4. Slowly add the Parmesan reggiano cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  5. When sauce has thickened add the Fontina cheese and Mozzarella cheese and stir until smooth. STIRRING FREQUENTLY.
  6. DO NOT BOIL – keep the sauce at a simmer with a few bubbles.


  1. Season Chicken Breast with a dash of garlic seasoning, salt and pepper
  2. Grill on high heat to sear and finish to 160 Degrees F internally
  3. Cover with foil and rest 10 – 15 minutes


  1. Prepare the pasta per the instructions on the box or bag
  2. Slice your morel mushrooms into rings (about 1/4 inch wide)
  3. Melt 2 tablespoons of butter in a deep pan
  4. Spread the mushrooms in the pan
  5. add one of the minced garlic cloves
  6. Sauté  the morels (turning often) until they make a popping sound
  7. Add white wine and stir
  8. Slowly add your alfredo sauce
  9. Cover your pasta, top with the chicken breast and serve immediately.
  10. Enjoy another glass of white wine with dinner.

Take it to the next level by topping with grilled asparagus


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