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mushroom fettuccine alfredo recipe
Ben Carraoli

Mushroom Fettuccine Alfredo Recipe

A creamy, rich, and comforting dish, Mushroom Fettuccine Alfredo Recipe is the perfect blend of earthy sautéed mushrooms, garlic, and a luscious Parmesan sauce. This dish is full of flavor and texture, making it ideal for a cozy night in or for impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 550
Ingredients Method

Ingredients
  

  • 12 oz fettuccine pasta – The base of this dish the fettuccine is perfect for creamy sauces like Alfredo, as its flat and wide texture helps the sauce stick well.
  • 2 tbsp olive oil – Used to sauté the mushrooms. Olive oil brings a mild richness to the dish without overpowering the other flavors.
  • 2 tbsp butter – Adds richness and a smooth texture to the Alfredo sauce balancing out the olive oil.
  • 2 cups mushrooms cremini or button, sliced – Mushrooms are the star of the dish, lending a savory umami flavor that complements the creamy sauce. Cremini or button mushrooms work best.
  • 3 cloves garlic minced – Garlic infuses the dish with a savory aroma and taste, enhancing the overall flavor profile of the sauce.
  • 1 cup heavy cream – Provides the base for the Alfredo sauce creating a luxurious and creamy texture.
  • 1/2 cup grated Parmesan cheese – Parmesan is key to an authentic Alfredo sauce adding saltiness and a depth of flavor.
  • Salt and black pepper to taste – For seasoning adjusting to your taste to balance out the richness of the sauce.
  • Fresh parsley chopped (for garnish) – Adds a fresh, vibrant color and a slight herbal note that contrasts with the rich creaminess of the dish.

Method
 

  1. Cook the Fettuccine Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine pasta and cook according to the package instructions, usually about 8-10 minutes until al dente. Drain the pasta, reserving a little bit of pasta water for later if needed to loosen the sauce, and set it aside.
  2. Sauté the Mushrooms While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the sliced mushrooms. Sauté the mushrooms for about 5-6 minutes, stirring occasionally, until they are golden brown and tender. The mushrooms should release some moisture and cook down to a deep brown color.
  3. Add Garlic and Cream Add the minced garlic to the skillet and cook for another minute until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese, allowing it to melt into the sauce. Season with salt and pepper to taste, adjusting the seasoning as needed. If the sauce is too thick, add a little of the reserved pasta water to achieve your desired consistency.
  4. Toss the Pasta in the Sauce Add the cooked fettuccine pasta to the skillet, tossing it well to coat with the creamy sauce. Allow the pasta to simmer in the sauce for 1-2 minutes, so it absorbs the flavors. Make sure the pasta is well-coated with the creamy mushroom Alfredo sauce.
  5. Serve and Garnish Once everything is well combined, serve the Mushroom Alfredo Fettuccine hot, garnished with freshly chopped parsley and extra Parmesan cheese if desired. The parsley adds a touch of color and freshness, balancing the richness of the sauce.