Cheesy Alfredo Sauce With Mushrooms And Fresh Tomato - cooking recipe

Ingredients

1/4 cup butter
1 small onion, chopped
3 large garlic cloves, finely chopped and divided (about 2 tablespoons, do not finely mince)
1 (8 ounce) package fresh sliced mushrooms
1/3 cup all-purpose flour
1/4 teaspoon crushed red pepper flakes (can use more)
1/2 teaspoon seasoning salt (or use white salt or to taste)
1/2 teaspoon dried Italian seasoning
2 cups milk
2 cups half-and-half cream
3/4 cup grated parmesan cheese
8 ounces shredded colby-monterey jack cheese
1/3 cup sour cream (can use a little more)
2 roma tomatoes, diced (can use more)
fresh ground black pepper (to taste)

Preparation

In a large skillet over medium heat melt 1/3 butter; add in onion, garlic and sliced mushrooms, cook stirring until the onions are transparent.
Stir in flour, chili flakes, salt and Italian seasoning; stir for 2 minutes.
Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened.
Reduce heat to low then stir in Parmesan cheese and shredded cheese blend; stir until the cheese has melted.
Stir in the sour cream until smooth and heated through, then stir in the chopped tomatoes.
Season with black pepper.