Mandu Alfredo with Roasted Mushrooms

Mandu Alfredo
with Roasted Mushrooms

Ingredients

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

 

Garnish
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.
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  2. Steam the Mandu according to package directions.
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  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.
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  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.
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  5. Add cooked Mandu and toss gently to coat. Note: sauce will thicken as it cools.
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  6. Plate Mandu and top with roasted mushrooms. To serve, garnish with chopped parsley and red pepper flakes.
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