Make the Alfredo Sauce
Heat oil in frying pan and add mushrooms and shallots and sauté for four to five minutes till soft. Add chestnuts and sauté another minute. Add garlic and salt and sauté one more minute.
Push mushroom chestnut mixture to one end of the pan and lower heat to the lowest temperature. In another pot, bring milk to just about boiled.
Meanwhile, on the other end of the pan, place butter and let the heat of the pan melt it till liquid. Add the flour to butter and mix it to create a roux.
Add the hot milk and mix slowly adding the mushroom chestnut mixture. As it cooks, it will thicken into a sauce.
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This recipe sounds amazing! I never use shallots can I use Spanish onion instead?
You can use onions instead of shallots.
yummy!!! Hi.
My 15 yr old daughter made this recipe and it came out gr8!!
we normally never would go for the chestnuts but at least we did ...it made it so much more flavoursome!
thanx sooo much.
Rose.
Yay! I'm so honored!
question Would you think that I'd be able to make the sauce in advance. Cook up the sauce, refrigerate, and heat it up later and add to fresh pasta?
Hi Dini! So excited you are asking about my recipe. You can totally make the sauce in advance, although maybe add some fresh chesnuts for garnish. You may also need to add some soup stock or water to the sauce if it congeals. Warm it up slowly.