Hi, I am Jane. Today, we’re going to prepare fettuccine alfredo with mushrooms recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fettuccine Alfredo with Mushrooms Recipe
Fettuccine Alfredo with Mushrooms is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Fettuccine Alfredo with Mushrooms is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have fettuccine alfredo with mushrooms using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Fettuccine Alfredo with Mushrooms:
- Make ready Mushrooms
- Prepare olive oil
- Get small pack white or brown button mushrooms
- Make ready garlic (minced)
- Prepare shallots (minced)
- Make ready dried herb de Provence
- Make ready or 2 pinches of kosher salt
- Prepare mixed peppercorn (ground)
- Get Pasta
- Prepare fettuccine (dried)
- Take medium pot water
- Prepare salt
- Make ready Alfredo Sauce
- Prepare unsalted butter
- Get parmegiano regiano (finely grated)
- Prepare pasta water
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.
So that is going to wrap this up for this distinctive dish fettuccine alfredo with mushrooms recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
