Cream Cheese Alfredo Sauce

2 tablespoons butter

2 portobello mushroom caps, thinly sliced

1 (8 ounce) package cream cheese

½ cup butter

1 ½ cups milk

6 ounces grated Parmesan cheese, or to taste

1 clove garlic, crushed

1 tablespoon minced fresh basil leaves

ground white pepper, to taste

Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.

Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.