Five Mushroom Fettuccine Alfredo

Five Mushroom Fettuccine Alfredo

It's only fair to share...Share on FacebookPin on PinterestShare on YummlyEmail this to someonePrint this pageShare on Google+Share on StumbleUponTweet about this on TwitterShare on LinkedInShare on Tumblr

Some people love mushrooms others hate it. If you hate mushrooms this recipe is not for you. It’s okay. I’m not mad or upset. Nor am I going to try to convert you. But if you love mushrooms, then I suggest you read on…

This recipe is for you die-hard mushroom connoisseurs. It’s for those of you who order the Mushroom Lovers Pizza. It’s for those of you who forgo a bowl of French Onion Soup for Cream of Mushroom. 

Five Mushroom Fettuccine Alfredo truly lives up to its name.

For starters, I used four mushrooms native to China, two of which I was unfamiliar with before moving here:

  1. White Button Mushroom
  2. Baby Shiitake Mushrooms
  3. Enoki Mushrooms
  4. Trumpet or French Horn Mushrooms

That’s four. I know… 

The fifth mushroom flavor is from the noodles. I picked up a package of Mushroom Fettuccine from City Shop a while back. The noodles on their own weren’t overtly mushroom-y but they did offer a nice color to the dish. No worries. If you can’t find mushroom noodles go ahead and use white or wheat pasta. 

So if your love mushrooms as much as I do, go ahead and give this recipe a go! 

By the way to easily and neatly dice your vegetables, get yourself a Vidalia Onion Chopper. It’s the best kitchen gadget I own (and I have over 30 gadgets… I have a problem. I know)

Serves 8

Five Mushroom Fettuccine Alfredo

This recipe is for the all of you Mushroom Lovers out there! Enjoy!

15Prep Time

45Cook Time

60Total Time

Save Recipe

Ingredients

  • 3 ounces Butter, divided
  • 2 pounds different types of Mushrooms, like Button, Shiitake, Enoki and Trumpet
  • 6 Garlic Cloves, minced
  • 1 pound Mushroom or Plain Fettuccine Noodles, cooked according to package directions (reserve 1 1/2 cups of noodle water)
  • 1/4 cup Flour
  • 2 cups Heavy Cream
  • 2 cups Reserved Noodle Water + Reserved Mushroom Water
  • 1 cup Parmesan Cheese, divided

Instructions

  1. Prepare the Mushrooms: slice thin 1 1/2 pounds of the mushrooms. Dice into small pieces the remaining 1/2 pound.
  2. To Make the MushroomsIn a large saucepan, heat one ounce butter until melted.
  3. Add 1 1/2 pounds of sliced mushrooms and 3 cloves of garlic.
  4. Sauté until mushrooms softened (about 10 minutes). Season with salt and pepper.
  5. Set aside mushrooms and their liquid.
  6. To Make the Sauce
  7. Heat 2 ounces butter and sauté 3 remaining garlic cloves with small diced mushrooms.
  8. Add flour and stir continuously to make a roux.
  9. Slowly whisk in heavy cream until a thick cream forms. Add 1 1/2 cups mushroom-noodle water. Whisk well to combine.
  10. Add 1 cup of Parmesan Cheese to the sauce and allow to melt, stirring constantly.
  11. Before serving, mix the Alfredo Sauce and Noodles together. Add up to 1/2 cup reserved mushroom-noodle water to thin out. Season generously with salt and pepper.
  12. To serve, pour noodles into a bowl and top with sauteed sliced mushrooms and more parmesan cheese.
http://www.recipenomad.com/five-mushroom-fettuccine-alfredo/
 

It's only fair to share...Share on FacebookPin on PinterestShare on YummlyEmail this to someonePrint this pageShare on Google+Share on StumbleUponTweet about this on TwitterShare on LinkedInShare on Tumblr

Get the Latest Recipes from Recipe Nomad’s Kitchen Delivered Right to You!

Get Recipe Nomad's Latest Adventures & Recipes Delivered Right to Your Email

Leave a Reply

Your email address will not be published. Required fields are marked