Easiest Way to Make Perfect Fettuccine Alfredo with Mushrooms

Fettuccine Alfredo with Mushrooms. 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.

This is one of my absolute favorite Alfredo dishes with mushrooms. My mom always used to make it, and I made it recently for some of my college friends and they were dying over it! While the cream is reducing, cook the fettuccine in salted boiling water per package instructions until just shy of al dente. You can have Fettuccine Alfredo with Mushrooms using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Fettuccine Alfredo with Mushrooms

1. It's of Mushrooms.
2. You need 1 tbsp of olive oil.
3. You need 1 of small pack white or brown button mushrooms.
4. Prepare 3-4 tsp of garlic (minced).
5. It's 2 tsp of shallots (minced).
6. It's 1 tsp of dried herb de Provence.
7. Prepare 1 tsp of or 2 pinches of kosher salt.
8. You need 1 tsp of mixed peppercorn (ground).
9. You need of Pasta.
10. It's 200 g of fettuccine (dried).
11. It's 1 of medium pot water.
12. You need 2 tsp of salt.
13. It's of Alfredo Sauce.
14. Prepare 2 tbsp of unsalted butter.
15. You need 4 tbsp of parmegiano regiano (finely grated).
16. Prepare 2-4 tbsp of 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.

Fettuccine Alfredo with Mushrooms step by step

1. Heat up a pan on high heat and add 1 tbsp olive oil. Wait for oil to shine and shimmer..
2. 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..
3. Once mushrooms start to shrink, lower heat to medium and add minced shallots. Add a tbsp more oil if the pan seems too dry..
4. Saute shallots until translucent, then add minced garlic and herbs. Season to taste with kosher salt and ground mixed peppercorns..
5. Saute and toss for about 60 seconds and set pan aside..
6. 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..
7. 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..
8. 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..
9. 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..
10. 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..
11. Transfer to dish and serve..

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 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.