Fresh Jersey Asparagus & Smoked Gouda Mushroom Sauce

Portabella Mushrooms with Smoked Gouda Sauce

  • Brown shallots or scallions at low heat in deep pot
  • Add five large sliced Portabella mushrooms to oil – continue to saute on low heat (or use diced Baby Bella mushrooms)
  • Season with celery seed, dried parsley, fresh ground sea salt and black pepper
  • Continue to saute for a half hour stirring frequently
  • Add a tablespoon of butter to sauce for flavor
  • Add enough milk to cover and bring slowly to a slight boil (I use 2% organic milk – some cooks might prefer light cream)
  • Add 1/2 lb smoked Gouda cut into small pieces – turn heat down to a simmer, stirring even more frequently so cheese doesn’t burn to pan
  • Season lightly with paprika powder
  • Continue to simmer until cheese melts and sauce thickens – about a half hour – stir, stir, stir!
  • Place in a microwavable covered serving dish and set aside to reheat in the microwave when the pasta and asparagus are ready


  • Cook egg noodles al dente – about seven minutes – I like to use a really good pasta for better flavor
  • Drain
  • Place on plate next to asparagus


  • Wash, trim and peel asparagus
  • Place in boiling water in saucepan – be sure asparagus is covered
  • Simmer on low heat for four minutes (although the tenderness and size of the asparagus should determine the actual time – may be three minutes)
  • Place asparagus on plate


  • Reheat mushroom cheese sauce and spoon over the pasta and asparagus
  • Enjoy with a dry white wine or champagne!