Heat the double boiler. When water is boiling in the bottom of the double boiler, reduce heat to medium-low. Add butter and heavy cream.

Mince 4 cloves of fresh garlic and add to the heavy cream, finely grate 1/4 teaspoon of ginger root and add. Add all grated cheese. Add nutmeg (just a small dash is just right.. too much and the sauce is ruined). Add 1 tablespoon cream cheese, stir very frequently and gently with a wooden spoon or a wire whisk until blended (usually takes about 15-20 minutes). Add pepper, to taste. (I use a lot of pepper in mine but I like a lot of pepper). I use about 35 turns on my pepper mill).

If you opt for the mushrooms, slice and sauté them in butter and add them here! Do not overheat the sauce. Once it is done, reduce heat to low and cover. Stir it frequently while you prepare the remainder of your meal.

I like to serve this over Fettucine and Tortellini with broccoli and blackened lemon pepper chicken, although it goes well with shrimp, too!

Serve with a crisp cold white wine and garlic toasted Ciabatta bread.. Yummm!!

If you like vegetarian or chicken lasagna, this is a great base for either.

If you are cursed and allergic to most Italian cheeses like my father is, you can replace the mozzarella, Parmesan, and Romano with equal parts Asiago and white cheddar.

If you have any leftovers, make sure to store the sauce separately and reheat it in a small saucepan, stirring frequently over low heat. If you put it in the microwave, it separates!

Now I am Hungry....

Submitted by: Sean A. Cain