Ingredients
1 (12-ounce) package fettuccine
1 (6-ounce) package Portobello mushrooms
1/2 cup butter
3 garlic cloves, minced
1 cup whipping cream
1 cup milk (*)
1 cup (4 ounces) shredded Parmesan cheese
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 tablespoons chopped fresh Italian flat-leaf parsley
Garnish: Italian flat-leaf parsley sprigs
Preparation
Prepare pasta according to package directions; drain.
Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.
Option
(*) For a seafood Alfredo sauce, substitute the 1-cup of milk with 1-cup of seafood broth.(Boil the shells from one pound of shrimp in 1 1/2 cups water until reduced to 1-cup; or, use Penzey's Seafood Base per directions.)
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4 comments:
Hi there, I came to your blog from foodbuzz. Your clam chowder in a bread bowl looks really yummy. Great work. and this alfredo fettuccine is my husband's favorite. I have never tried this one before. Will try it soon. Why dont u join foodbuzz publisher program. It works really cool. if you are interested, just send me an email. Will send you the referral link
Saw your blog on Foodbuzz. Nice recipe
Absolutely delicious!!!!!!!!!! Where is your restaurant??
Oh, Bryan, this is just delicious. I had to fix my plate and put the rest away so I wouldn't just keep eating it until it was gone! Thanks again for another lovely recipe.
Twin2
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