Best Mushroom Fettuccine Alfredo Recipes

MUSHROOM FETTUCCINE ALFREDO

Steps:

• In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
• Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
• Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
• Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
• Serve over fettuccine that is cooked al dente.
• NOTE- This recipe can easily be halved for a quick romantic dinner for 2!

FETTUCCINE WITH PORTOBELLO MUSHROOM ALFREDO SAUCE

Steps:

• Cook pasta according to package directions; drain; set aside.
• Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
• Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.

MUSHROOM FETTUCCINE ALFREDO

Steps:

• 1. Dice onions and saute in 2 tbsp of the butter. Once translucent add sliced mushrooms, garlic and wine.
• 2. Saute. Reduce until 2 tbsp of liquid remains. Add 1/4 parmesan and stir until melted. Pour in whipping cream and heat through on medium heat. Add pinch of nutmeg stir in. Add remaining parmesan and remove from heat.
• 3. Heat water for water for fettuccine. Once water is boiling add a generous portion of salt to flavor the pasta. Cook for approximately 11 minutes or until al dente.
• 4. While pasta is cooking return sauce to heat and add parsley, salt and pepper to taste. If the sauce is too thick add vegetable broth to thin the sauce. It should be of medium thickness. Drain noodles and add directly to sauce. Toss noodles and enjoy.