Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, fettuccine alfredo with mushrooms. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together. It's a restaurant-worthy dish you can totally make at home. Season with salt and pepper (give. Fettuccine Alfredo with Mushrooms and Chicken.
Fettuccine Alfredo with Mushrooms is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Fettuccine Alfredo with Mushrooms is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook fettuccine alfredo with mushrooms using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Fettuccine Alfredo with Mushrooms:
- Get Mushrooms
- Take 1 tbsp olive oil
- Prepare 1 small pack white or brown button mushrooms
- Prepare 3-4 tsp garlic (minced)
- Make ready 2 tsp shallots (minced)
- Take 1 tsp dried herb de Provence
- Take 1 tsp or 2 pinches of kosher salt
- Get 1 tsp mixed peppercorn (ground)
- Get Pasta
- Prepare 200 g fettuccine (dried)
- Make ready 1 medium pot water
- Get 2 tsp salt
- Take Alfredo Sauce
- Make ready 2 tbsp unsalted butter
- Make ready 4 tbsp parmegiano regiano (finely grated)
- Take 2-4 tbsp pasta water
Date Night Mushroom Fettuccine - elegant and luscious and FIVE INGREDIENT EASY. Just butter, mushrooms, cream, garlic, and cheese. This creamy mushroom fettuccine is winter food at its most delushious. Like, if there was ever a reason to be a little less sad that it's still winter and you're.
Steps to make Fettuccine Alfredo with Mushrooms:
- Heat up a pan on high heat and add 1 tbsp olive oil. Wait for oil to shine and shimmer.
- Add mushrooms and saute on high heat for about 5 to 7 minutes to release it's water. Leave and toss every 60 seconds to get color. Increase heat if released water is not evaporating instantly.
- Once mushrooms start to shrink, lower heat to medium and add minced shallots. Add a tbsp more oil if the pan seems too dry.
- Saute shallots until translucent, then add minced garlic and herbs. Season to taste with kosher salt and ground mixed peppercorns.
- Saute and toss for about 60 seconds and set pan aside.
- Start cooking the pasta. You can do this concurrently with mushrooms if the dried pasta takes roughly the same time (~10 mins). Add water and 2 tsp salt into a medium pot and set to high heat.
- Once it starts to boil, add in pasta and cook based on packaging. Do not undercook as the finishing steps later are off the heat.
- While waiting for pasta to cook, add 2 tbsp butter and half (2 tbsp) of the finely grated parmegiano regiano into the pan of mushrooms.
- Once pasta is done, taste a strand to make sure it's al dente. Use tongs to lift pasta and immediately transfer to pan of mushrooms. Do not strain or lift pasta up to drain before transfer.
- Add the remaining half (2 tbsp) of parmegiano regiano and mix. If it seems too dry, add 2 to 4 tbsp pasta water or more.
- Transfer to dish and serve.
This creamy mushroom fettuccine is winter food at its most delushious. Like, if there was ever a reason to be a little less sad that it's still winter and you're. This Chicken Mushroom Fettuccine Alfredo is a perfect copycat of the Olive Garden's Chicken Mushroom Alfredo Pasta. It's so perfect, I cannot tell the difference. It's such a simple recipe to make, and turns out cheesy, creamy, and full of.
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