So, I wanted to be more creative and less health conscious than usual. I opened the fridge to find parmesan sitting on the door, heavy cream ( which i use for making the perfect scrambelled eggs/ omlettes) sitting all by it lonesome on the top shelf, and a huge tupperware full of freshly washed herbed..... Herbed Cheese Sauce !
First, sautee a medium onion in some olive oil along with 1 tbsp chopped jalapeno and 5 garlic cloves .
Meanwhile, chop up fresh herbs( cilantro, parsley, basil) and set aside along with 2 more cloves of garlic.
Next slice 7 oz of crimini mushrooms and add to the onions, lightly salt to speed up the cooking process.
After the mushrooms hav become to shrink and soften, deglaze the pan with about 1/4 cup of white wine.
Once about 80% of the liquid/wine has evaporated away, pour mixture into a bowl and set aside
Now, place 1 tablespoon of butter in the pan and add 1/3 -1/2 cup of whipping cream, slowly warm it up without letting it come to a boil. Once suffiiciently warm, add in 1/2 cup or so of grated parmesan ( you could easily put less, its mostly for flavor. If you put too much you'll just end up with globs of melted cheese)
Keep stirring the mixture until the cheese has melted thoroughly. Next add the mushroom onion mixture back in. Finally, stir in the fresh herbs and garlic along with a few grape tomatos.
Simmer and stir for two minutes or so and serve over fresh pasta.