Creamy Mushroom Pasta Sauce


Creamy Mushroom Pasta Sauce


  • 1 small onion, finely minced
  • 1 T butter
  • 4 garlic cloves, thinly sliced
  • 8 oz.s mushrooms, sliced
  • 8 oz.s cream cheese (lowfat is fine)
  • 1 cup milk
  • freshly ground black pepper
  • 1 T fresh rosemary
  • salt
  • 1 1/2 cup cooked chicken, cubed, optional
  • 1 cup asparagus, cut in 1/2 inch pieces, optional


Heat butter. Add onion and garlic and brown. Add mushrooms (and optional asparagus). Cook until softened. Add the cream cheese and milk (and chicken). Heat and stir until incorporated and smooth. Season, add rosemary.

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I would love to make my own creamy mushroom sauce instead of using a canned cream soup but I'd like to know if this one has a strong cream cheese taste and texture because a whole package is used. There's someone in my family who does not like a lot of cream cheese in casseroles-some is fine. Readers, do you think I could I use half the amount of cream cheese and leave it at that or do I need to substitute the same amount with something else, say creme fraiche?


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