Almost Jacob's Magic Alfredo Sauce

by Jacob Sommer

Rachel's fiance Jacob makes an alfredo sauce that has been described as magical. He gave us permission to post the recipe only if we left out his two secret ingredients— so this is only almost magical.

Ingredients:

Optional: 20 oz portobello mushroom caps, cut into 1/2-inch pieces

1/2 gallon heavy whipping cream

lots of salted butter (NOT margarine)

1/2 cup oil (any combination of sesame, grapeseed, olive oils)

4-6 oz grated parmesan

4-6 pz grated romano

1/4 cup whipped cream cheese

3 tsp roasted garlic juice

3/4 cup sweet white wine (Manischewitz cream white Concord works)

salt and black pepper to taste

Melt butter in "dutch oven" pot over low flame. Add oil. Cook mushrooms in butter and oil until they start to weep. Add more butter if needed.

Add cream cheese and let it melt. Stir constantly. While stirring, add garlic juice, cream, wine, parmesan, romano, and salt.

In a small saucepan, make a roux from equal amounts of melted butter and flour, making about 1/2 cup total. Add roux to sauce. Stir sauce until thickened.

Add black pepper. Taste sauce to check flavor balances and adjust as necessary. Cook a few minutes longer, then serve over pasta or with fresh breadsticks.

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