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Fettuccine Alfredo with Mushrooms
Fettuccine Alfredo with Mushrooms

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We hope you got benefit from reading it, now let’s go back to fettuccine alfredo with mushrooms recipe. To make fettuccine alfredo with mushrooms you only need 16 ingredients and 11 steps. Here is how you do it.

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