Ok. I am turning into a true Italian cook. I hardly ever measure and I always think. I should write this recipe down, but rarely do. HA HA! So I will try to guess close as I can on measurements.
Pasta with Crab, Mushroom and White Sauce.
1 lb of your favorite pasta.
8 oz Portabella mushrooms, chopped
1 lb crab meat
4 cloves garlic, chopped
1 pint heavy whipping cream
1/2 to 1 cup milk
1/2 cup sour cream
1 cup smoked gouda, shredded
1/2 cup goat cheese, shredded
salt and pepper
Start water to boil and cook pasta while making the sauce. Saute mushrooms, crabmeat and garlic in olive oil. Just enough oil to keep it from sticking in the pan. Salt and pepper this mix. Remove from heat when mushrooms are cooked and set aside. In same pan, add cream and sour cream. Bring to a boil. Add the cheese. You can add more cheese to your liking if you wish. Then add the milk a little at a time till you get a good sauce/gravy like thickness. Salt and Pepper to taste.
Serve pasta with sauce over it and a heaping scoop of the meat/mushroom mixture on top. ENJOY!!
You will have more mushroom mixture than white sauce most likely. Leftover pasta can be served with the mushroom mixture and grated Parmesan cheese and is wonderful.