Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Corrigan Estate in Justin, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Sauté onions and mushrooms then set aside.
  2. Mix milks and half and half together in pan over low heat.
  3. Stir constantly for five minutes then whisk in butter and parmesan.
  4. After five minutes stir in flour ½ tablespoon at a time.
  5. Stir vigorously over high heat then add mushrooms and onions.
  6. Right before serving add pepper and garlic then serve sauce over cooked pasta.
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