Creamy Mushrooms in Tomato Alfredo Sauce
A rich and balanced mushroom dish where earthy mushrooms are coated in creamy Alfredo sauce with a touch of tomato for brightness. Perfect as a side dish or served with pasta, rice, toast, or grilled protein.
Ingredients
- 100 g mushrooms (sliced)
- 1 tsp olive oil
- 2 tbsp Alfredo sauce
- 1 tbsp mashed tomato paste (not smooth puree)
- 2 tbsp hot water
- Pinch garam masala or nutmeg powder
- Pinch black pepper
- Salt to taste
Instructions
- Heat a dry pan over medium heat. Add mushrooms and cook until they release moisture and most of the liquid evaporates. Remove and set aside.
- Add olive oil to the same pan and return mushrooms. Sauté until lightly golden.
- Lower the heat and stir in the Alfredo sauce until the mushrooms are well coated.
- Add a little hot water and simmer for 1–2 minutes until the sauce loosens.
- Mix in the mashed tomato paste and cook until the sauce turns slightly orange-red and creamy.
- Add garam masala (or nutmeg), black pepper, and salt. Serve warm.
Notes
- Dry sautéing mushrooms intensifies flavor and prevents watery sauce.
- Mashed tomato paste keeps the sauce rustic and balanced.
- Serve with pasta, rice, toast, or grilled paneer/chicken/tofu.