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Fettuccine Alfredo with Mushrooms
Fettuccine Alfredo with Mushrooms
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent homemade fettuccine alfredo with savory mushrooms for a decadent dining experience.
Ingredients:
  • 8 ounces baby cremini mushrooms, sliced
  • 8 ounces small shiitake mushrooms, sliced
  • 1/4 cup butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups grated Parmesan cheese
  • 1 pound fettuccine, spaghetti, or your favorite pasta
  • 1/4 cup chopped fresh parsley, to garnish
Instructions:
  • In a deep sauté pan over medium heat, melt the butter until bubbly. Sauté the mushrooms for 6 to 8 minutes until they are tender and have released their liquid. Season with salt and pepper to taste.
  • Add the flour to the pot and stir well to coat the mushrooms until a paste forms and the pan looks dry. Cook for a minute, then reduce heat to low.
  • Prepare the sauce by slowly incorporating the milk into the mixture while stirring to dissolve the flour. If any flour lumps appear, gently crush them against the pan's side with the back of a spoon. Let the sauce simmer for 1 to 2 minutes until it slightly thickens, then mix in Parmesan cheese. Reduce the heat, cover, and keep warm until serving time, for up to 10 minutes. If the sauce thickens excessively, thin it out by adding a splash of milk.
  • Prepare the pasta: Boil a large pot of salted water until rapidly boiling, then cook the pasta until al dente. Drain and set aside.
  • Plate the pasta evenly among the plates, generously spoon the sauce over each serving, and garnish with fresh parsley before serving.

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