Mushroom Alfredo sauce

I am still loving the pasta roller. I made some fresh fettucini and whipped up some amazing mushroom alfredo.  Don't like mushrooms? Slap your mouth! You can omit the mushrooms and you have plain old alfredo.  I remember along time ago following a recipe for alfredo and the recipe was basically butter, cream and salt and pepper. I am talking 50 percent butter, 50 percent cream. It was hard for me to eat alfredo after that knowing it was straight fat, and I am not even health or weight conscious! Now this recipe has butter and cream, but it is not 50/50 and it tastes better than the 50/50 varieties.

Mushroom Alfredo

1/2 cup fine diced onion (like half and medium onion)

1-2 cloves of minced garlic

handful of thin sliced mushrooms of any variety you think sounds good.

half a stick of butter

salt and pepper

1/4 c flour

splash of cream

milk (I didn't measure, dang! let's say . . . .2 cups?)

handful of shredded Parmesan cheese.

Saute the onions, garlic and mushroom in the butter until soft and cooked down. Cook on medium as to not burn the butter. Season with salt and pepper. Sprinkle with flour and stir until everything is coated with the flour. Add the milk and splash of cream (you can decide how "lo cal" you want to go). Simmer on medium and continually stir until sauce begins to thicken. Add Parmesan cheese. Don't do the salt taste test till after the parm cheese because it will add more salt to the sauce. Serve with your favorite pasta!