Recipe of Favorite Fettuccine Alfredo with Mushrooms

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fettuccine alfredo with mushrooms. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Fettuccine Alfredo with Mushrooms is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Fettuccine Alfredo with Mushrooms is something which I’ve loved my entire life.

To get started with this particular recipe, we have to 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:

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

Instructions to make Fettuccine Alfredo with Mushrooms:

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.

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