Sun-Dried Tomato and Mushroom Alfredo Sauce

This sauce starts with a basic Alfredo sauce to which the sun-dried tomatoes and mushrooms are added. You can add almost any vegetable to this basic sauce. The photo above show the sauce over a store bought tortellini, but you can serve is over almost any pasta.

1 tablespoon olive oil
1/4 cups dry sherry (the real stuff NOT cooking sherry)
8 ounces of white mushrooms, sliced
2 tablespoons unsalted butter
1 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup shredded Parmesan cheese
6-8 oil packed sun-dried tomatoes, rinsed and sliced

1. Warm the 1 tablespoon of olive oil over medium high heat in a skillet until it is shimmering. Add the mushrooms and saute until they begin to give off some moisture. Add the sherry, and bring to a boil. Bring the boil down to a simmer and cover the skillet with a lid and allow the mixture to boil for about 3 minutes or until all the liquid is cooked off. Continue to saute the mushrooms until they are golden brown. Set the mushrooms aside, but keep them warm.
2. Melt the butter in a sauce pan over medium heat until melted, and add the cream, salt and pepper. Bring to a boil. Reduce the heat and boil gently until the mixture is thickened, about 3-5 minutes. Remove from the heat and add the cheese, stirring until the cheese is melted. Add to this the warm mushrooms and sun-dried tomatoes.
3. Serve warm over pasta of choice and enjoy!