Hi, I’m Clara. Today, I will show you a way to make fettuccine alfredo with mushrooms recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. 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 well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Fettuccine Alfredo with Mushrooms is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook fettuccine alfredo with mushrooms using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Fettuccine Alfredo with Mushrooms:
- Make ready Mushrooms
- Prepare 1 tbsp olive oil
- Take 1 small pack white or brown button mushrooms
- Prepare 3-4 tsp garlic (minced)
- Take 2 tsp shallots (minced)
- Get 1 tsp dried herb de Provence
- Make ready 1 tsp or 2 pinches of kosher salt
- Get 1 tsp mixed peppercorn (ground)
- Make ready Pasta
- Make ready 200 g fettuccine (dried)
- Get 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)
- Prepare 2-4 tbsp pasta water
Instructions 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.
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