FETTUCCINE ALFREDO WITH MUSHROOMS

Fettuccine Alfredo with Mushrooms image

Number Of Ingredients 10

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3 tablespoons Butter
2 cups Chopped crimini mushrooms, cut into roughly the size of beans
1 Yellow onion, finely diced, about 2 cups
2 teaspoons Salt
1/2 teaspoon Black pepper
1 cup White wine
3/4 cup Heavy cream
1 pinch Ground nutmeg
1/2 pound Fettuccine noodles
1 cup Grated parmesan

Steps:

Melt the butter in a large skillet and saute the mushrooms until they are brown all over, about 5 minutes. Remove them from the pot with a slotted spoon and set aside. Add the onions, 2 heaping teaspoons salt and pepper. Saute a few more minutes, mixing every so often, until the onions are beginning to turn translucent.
Add the wine. Pause for a few moments to let the wine come to a simmer, as you scrape up the browned bits on the bottom of the pan. Add the cream and nutmeg, stir, and let the mixture come back to a simmer. Take the uncooked noodles in a bundle and use your hands to break them in half, so you have noodles that are 1/2 the length of normal fettuccine. Add them to the pot of vegetables and liquid, along with a few tablespoons of water, and stir to submerge the noodles as much as you can (it's ok if they are sticking out a tiny bit at the top). Put the lid on the skillet and simmer for 6-10 minutes, until the noodles are done.
Remove from heat and add the grated parmesan, the mushrooms, and a pinch of salt. Toss with the pasta and sauce until the cheese has melted and the sauce becomes a creamy, glossy coating to the noodles. Top individual bowls with grated parmesan if desired.