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The ingredients needed to make Fettuccine Alfredo with Mushrooms:
- Take of Mushrooms.
- Take 1 tbsp of olive oil.
- Prepare 1 of small pack white or brown button mushrooms.
- Use 3-4 tsp of garlic (minced).
- Prepare 2 tsp of shallots (minced).
- Use 1 tsp of dried herb de Provence.
- Take 1 tsp of or 2 pinches of kosher salt.
- You need 1 tsp of mixed peppercorn (ground).
- Provide of Pasta.
- Provide 200 g of fettuccine (dried).
- Get 1 of medium pot water.
- Use 2 tsp of salt.
- You need of Alfredo Sauce.
- Get 2 tbsp of unsalted butter.
- You need 4 tbsp of parmegiano regiano (finely grated).
- Use 2-4 tbsp of 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..
Meanwhile, heat butter and oil in a large frying pan over high heat. The creamiest mushroom alfredo sauce you will ever have - a sauce so good, you'll want to slurp it with a spoon! And even with this easy fettuccine dish, it becomes restaurant quality with all that creamy parmesan goodness, sitting in a pool of that heavenly mushroom alfredo sauce. This Fettuccine Alfredo packs a flavor punch with the browned mushrooms, wine, herbs, and creamyness from cauliflower, potato and hemp seeds. I have several nut-free alfredo options on the blog and this is an addition to the list.
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