Easiest Way to Prepare Super Quick Homemade Fettuccine Alfredo with Mushrooms

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Perfect Fettuccine Alfredo with Mushrooms. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Fettuccine Alfredo with Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fettuccine Alfredo with Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fettuccine Alfredo with Mushrooms is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fettuccine Alfredo with Mushrooms estimated approx 15 to 30 mins.

To begin with this particular recipe, we must first prepare a few components. You can cook Fettuccine Alfredo with Mushrooms using 16 ingredients and 11 steps. Here is how you can achieve it.

Alfredo with no cream or milk, skip the mushrooms completely to have the authentic Italian recipe. To add pictures in steps.

Ingredients and spices that need to be Get to make Fettuccine Alfredo with Mushrooms:

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