I wanted a thick rich mushroom sauce for tonight’s pasta, but knew that 2/3 of the kids wouldn’t eat it. So I made two sauces at the same time. I was able to make both sauces while the water boiled and the pasta cooked.

Portobello Mushroom Sauce

• 3 large portobello mushroom caps, chopped
• 2/3 cup grated Parmesan cheese
• 1 clove garlic, minced
• 3 Tbs. butter
• 1/2 cup half and half
• 1/2 cup 1% milk
• 1 Tbs flour

Saute the mushrooms in the butter with lots of coarsely ground black pepper, and a little salt, until soft and the liquid comes out. Stir in the cheese and flour, and then the half and half and milk, keeping the heat low and continue stirring as the cheese melts.

Alfredo Sauce

• 4 Tbs. butter
• 2 or 3 cloves garlic, minced
• 2/3 cup grated Parmesan cheese
• 1/2 cup fresh parsley, chopped fine
• 1/2 cup half and half
• 1/2 cup 1% milk
• 1 Tbs. flour

Saute the garlic in the butter, stir in the Parmesan cheese,  parsley and flour; then add the half and half, milk, keeping the heat low and continuing to stir as the cheese melts.