Mandu Alfredo with Roasted Mushrooms

Mandu Alfredo
with Roasted Mushrooms


Mandu Alfredo
10 Bibigo Pork & Vegetable Mandu
1 shallot, minced
2 cloves garlic, minced
2 tbsp unsalted butter
¼ cup dry white wine
½ cup heavy cream
½ cup milk
⅓ cup freshly grated parmesan cheese
Salt & pepper to taste


Roasted Mushrooms
8 oz mixed mushrooms of choice (shiitake, cremini, oyster), whole or halved
2 cloves garlic, minced
2 tbsp extra-virgin olive oil
Salt & pepper to taste


1 tbsp fresh parsley, chopped
½ tsp crushed red pepper flakes

  1. Preheat the oven to 400°F. In a large bowl, toss the mushrooms with olive oil, half of the minced garlic, salt, and pepper. Spread on parchment-lined baking sheet and roast for 25-30 minutes, tossing halfway, until golden brown.
  2. Steam the Mandu according to package directions.
  3. While the Mandu is cooking, melt the butter in a saucepan over medium heat. Add shallots and sauté until softened, about 2 minutes; add garlic and cook for another minute. Add the wine and simmer until reduced by half.
  4. Add milk, heavy cream, and simmer for 5 minutes until sauce slightly thickens. Stir in parmesan cheese and continue to simmer until the cheese has melted. Season with salt and freshly ground black pepper.
  5. Add cooked Mandu and toss gently to coat. Note: sauce will thicken as it cools.
  6. Plate Mandu and top with roasted mushrooms. To serve, garnish with chopped parsley and red pepper flakes.

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